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CHEF CAROL'S CHICKEN BLACK BEAN CHILI
Course:
Main Courses
Author:
Chef Carol Cotner Thompson
Ingredients
2
Tbsp
Vegetable oil
1
cup
Carrots, finely diced
1
cup
Onion, finely diced
1
cup
Red pepper, finely diced
2
Tbsp
Garlic, minced
1
Tbsp
Ground cumin
2
Tbsp
Mild chili powder
1
lb
Boneless, skinless chicken thighs
28
oz
Crushed tomatoes
1 (28oz) can
1
cup
Water
2
cans
Black beans, rinsed
2 (15oz) cans
Salt, to taste
Instructions
Heat a dutch oven or heavy bottom pot over medium heat.
Add your vegetable oil and sauté the carrots, onions, and pepper for about 5 minutes.
Add the garlic, cumin, and chili powder. Stir.
Add your chicken thighs, crushed tomatoes, and water. Stir.
Cover and simmer on low for 2 hours.
Add the beans and season with salt to taste.