I haven't made any chili since March and I'm due for some spice in a bowl. You ready to get sassed?
Sassy Chicken and Black Bean Chili
adapted from Cooking Club of America
click to print
1 lb. boneless skinless chicken leg meat, cut into 3/4-inch pieces*
*I used 11.2 ounces of chicken leg meat and 3.3 ounces of chicken tenderloins.
Oil large saucepan or pot; heat over medium heat until hot. Cook chicken 2 minutes or until browned, stirring occasionally.
Add bell pepper, onion, garlic and jalapeño; cook 5 minutes or until vegetables are just softened, stirring occasionally.
Add tomatoes, beans, corn and broth; bring to a boil over high heat.
Reduce heat to medium-low to low. Simmer, covered, 15 minutes or until chicken is no longer pink in center. Stir in cilantro.
Serve topped with cheese and green onions.
I like this one, it is indeed sassy! I picked a good pepper and left some of the seeds in. While my chili was a couple ounces light on the chicken, I didn't feel it was lacking. However, the chicken could've been cut into smaller pieces for more even distribution. I'd substituted fresh corn for frozen and it worked out marvelously. And for those on the fence about cilantro? I'm not a huge cilantro fan and found this quantity to be just discernible -- plus the cilantro mellows out overnight. The cheese and green onions are nice but don't make or break this dish.
Cost:
click to print
1 lb. boneless skinless chicken leg meat, cut into 3/4-inch pieces*
1 tbsp ground cumin
1 1/2 tsp chipotle chile powder
1 1/2 tsp chipotle chile powder
1-2 tsp olive oil
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 large onion, chopped
4 garlic cloves, minced
1 jalapeño chile, seeded, deveined, minced
1 (28-oz.) can diced fire-roasted tomatoes
1 (16-oz.) can no-salt-added black beans, drained, rinsed
1 c fresh corn kernels (1 small ear)
1 c lower-sodium chicken broth (from Better Than Bouillon)
1 c shredded cheese, a Mexican blend if you have it
1/3 c chopped fresh cilantro
1/4 c thinly sliced green onions
Combine chicken, cumin and chipotle chile powder in medium bowl.
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 large onion, chopped
4 garlic cloves, minced
1 jalapeño chile, seeded, deveined, minced
1 (28-oz.) can diced fire-roasted tomatoes
1 (16-oz.) can no-salt-added black beans, drained, rinsed
1 c fresh corn kernels (1 small ear)
1 c lower-sodium chicken broth (from Better Than Bouillon)
1 c shredded cheese, a Mexican blend if you have it
1/3 c chopped fresh cilantro
1/4 c thinly sliced green onions
Combine chicken, cumin and chipotle chile powder in medium bowl.
*I used 11.2 ounces of chicken leg meat and 3.3 ounces of chicken tenderloins.
Oil large saucepan or pot; heat over medium heat until hot. Cook chicken 2 minutes or until browned, stirring occasionally.
Add bell pepper, onion, garlic and jalapeño; cook 5 minutes or until vegetables are just softened, stirring occasionally.
Add tomatoes, beans, corn and broth; bring to a boil over high heat.
Reduce heat to medium-low to low. Simmer, covered, 15 minutes or until chicken is no longer pink in center. Stir in cilantro.
Serve topped with cheese and green onions.
I like this one, it is indeed sassy! I picked a good pepper and left some of the seeds in. While my chili was a couple ounces light on the chicken, I didn't feel it was lacking. However, the chicken could've been cut into smaller pieces for more even distribution. I'd substituted fresh corn for frozen and it worked out marvelously. And for those on the fence about cilantro? I'm not a huge cilantro fan and found this quantity to be just discernible -- plus the cilantro mellows out overnight. The cheese and green onions are nice but don't make or break this dish.
Cost:
- boneless skinless dark chicken: $1.82
- green bell pepper: $0.65
- yellow bell pepper: $1
- onion: $1
- garlic cloves: $0.25
- jalapeño chile: $0.10
- diced fire-roasted tomatoes: $2.98
- black beans: $0.81
- corn: $0.99
- cheese: $1.25
- cilantro: $0.45
- green onions: $0.25
Total: $11.55, making each of six servings $1.93. Some of this is going into my freezer.
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