Chicken Bean Chili
This Chicken Bean Chili has the right balance of heat and sweet!
Ingredients
- 2 tbsp Cooking Oil
- 2 Chicken Breast ~ 1.75 lb
- 1 small Red Onion
- 1/4 cup Cilantro
- 9 Mini Peppers Or 1.5 Bell Pepper
- 1/2 Jalapeno Pepper Optional
- 1 tbsp Crushed Garlic
- 1 can Black Beans - 15 oz
- 1 can White Beans - 15 oz
- 1/2 can Tomato Paste - 3 oz
- 1 can Tomato Diced - 15 oz
- 2 cans Diced Tomatoes with Chili Pepper - 10 oz Rotel comes in Original, Mild or Hot. Start with mild!
- 1/2 cup Frozen Corn
- 2 cups Chicken Stock Use the broth made from boiling the chicken breast
- 1/4 cup White Vinager
- 1 tbsp Brown Sugar
- 2 tsp Kashmiri Chili Powder Or mild red chili powder
- 3 tbsp Cumin Powder
Instructions
Boil Chicken
- Cut the chicken breasts into chunks
- Bring a medium pot to boil and add in a pinch of salt, pepper and one garlic clove
- Add in the chicken breast and boil for 10 mins
Chili
- Canned Ingredients
- Chop all the ingredients
- In a pot heat the oil. Then add the onions and garlic
- Sauté for about 10 mins until they start to turn brown
- Add in the jalapeno pepper and sauté for another 1 minute
- Next add in all the ingredients: Vinegar, Black Beans, White Beans, Diced Tomatoes with Chili Pepper, Tomato Diced, Tomato Paste, Mini Peppers, Cilantro, Frozen Corn, Brown Sugar, Kashmiri Chili Powder and Cumin Powder
- Mix everything together
- Add two cups of the chicken stock to the chili pot
- Remove the chicken breasts from the stock and add to the chili pot
- Turn the heat to high and mix thoroughly
- Once the chili starts to boil, set to simmer
- Let the chili simmer for 3 hours
- Chili will be ready!
- You can top with cheese, diced onion, cilantro and jalapeno peppers
