Tuesday, October 1, 2013

Chicken and Black Bean Chili: A Top Pick from the Newsletter

Over the last few weeks I've been sorting through the recipes I've posted on this blog and picking out ones I prepare most often. I highlighted one of those recipes in the most recent edition of the Sunday Newsletter because it's one I get asked for a lot but is easy to miss.

Not subscribed to the newsletter? No worries, I've shared how you can view the most recent edition at the end of this post so you can get the recipe I'm referring to.

I also began sorting through the recipes I've shared with newsletter subscribers and this Chicken and Bean Chili stands out as one of my favorite one-pot meals from that collection!


I have a hard time following a recipe as written, even if it's my own. I always get this urge to change at least one thing. It was no different when I prepared this chili recipe. So I made a few minor tweaks.

One change was using black beans in place of Romano beans. I love how the dark color of the black beans contrasts with the other colors in this chili. I also like how they are small and don't overwhelm the rest of the ingredients in this dish.

The other change was substituting ground cumin and freshly squeezed lime juice for the 1/4 cup salsa I used in the original recipe. Either way this chili has a nice "zip" to it!

One thing I would never change is only having one skillet to clean afterwards!

Hope you enjoy this chicken chili recipe as much as I do!


Click here to view the most recent edition of the newsletter. That's where you'll find this recipe that works well as an appetizer for guests and easy weeknight meal. Of course, like this chili recipe, it comes with a few tweaks! =)
Chicken and Black Bean Chili

A southwestern style chili with plenty of flavor to go around! 

Recipe Inspiration:  Cook-a-Palooza Newsletter Recipe
Makes: 4 Servings
Time to prepare: 15 minutes
Cooking Time: 10 minutes
  • 1 lb boneless, skinless chicken breast, cut into cubes
  • 1 tbsp canola oil (or vegetable oil)
  • 1 green bell pepper, diced
  • 1/2 onion, diced
  • 1 jalapeno pepper, seeds removed and diced
  • 2 cloves garlic, minced
  • 1 tbsp each chili powder and dried oregano
  • 1/2 tsp ground cumin
  • 1 can (540 ml / 19 oz) stewed tomatoes
  • 2 tbsp tomato paste
  • 1 cup canned black beans, drained and rinsed
  • juice from half a lime
Season chicken with salt and pepper.  In a large deep skillet, heat oil over medium-high heat. Add chicken to skillet and cook until browned on the outside and no longer pink in the middle, about 5 to 7 minutes. Transfer cooked chicken to a bowl.

Add bell pepper, onions and diced jalapeno to skillet. Cook over medium heat until peppers and onion begin to soften, about 3 to 4 minutes. Add cooked chicken back in skillet along with garlic, chili powder, oregano and cumin. Cook and stir for 1 minute.

Add tomatoes, tomato paste and beans. Scrape up any brown bits from the bottom of the skillet with a wooden spoon. Bring to a boil. Reduce heat to low, cover with lid and let simmer for 5 minutes.

Stir in lime juice. Season with salt and pepper and serve.

No comments:

Post a Comment