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Spicy black bean chili

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Ingredients/Components

lime juice - 2 Tbsp
chili powder - 1 tsp
can stewed tomatoes - 1 1/2
olive oil - 1 Tbsp
large onion, finely chopped - 1 item
crushed red pepper - 1 tsp
beer - 1/2 c
can black beans, rinsed and drained - 1 oz
or 2 cloves garlic, minced - 1 item
to 8 skinless, boneless chicken breasts - 6 item
large red bell pepper, diced or combination of small red, yellow and green peppers - 1 item
dried oregano, crushed or fresh, chopped - 1 tsp
fresh cilantro, chopped reserve a few sprigs - 1 item
or 2 fresh jalapeno peppers, seeded and diced - 1 item

How to make spicy black bean chili:

Place chicken in a medium skillet with 3/4 cup of water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until no longer pink. Drain and cool. Use a fork to pull chicken apart into long, thin shreds; set aside. In a 2-quart saucepan, cook onion, bell pepper and garlic in hot oil over medium-high heat until tender, but not brown. Stir in chili powder, oregano and cilantro; cook for 1 minute more. Drain stewed tomatoes, reserving juices. Set aside. Add reserved tomato juice, beer and lime juice to onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Coarsely chop the stewed tomatoes; add tomatoes, shredded chicken, black beans, jalapenos and crushed red pepper to onion mixture. Simmer, uncovered, for 15 to 20 minutes more or until most of the liquid is absorbed (should be thick). Garnish with cilantro sprigs and serve with warm tortillas or cornbread. Serves 4.

Recipe categories: Soups & stews, Main dish, Chili.

Rating:

3.1

Average rating: 3.1, total votes: 9

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