Wednesday, December 8, 2010

Chicken Black Bean Chili


Well winter is certainly upon us and nothing warms the belly better than a big bowl of chili. I've been doing alot of cooking lately for a hungry work crew as we continue to build our house, so warm filling food is a must. This is sort of an on-the-fly recipe, made without measuring, but I find that those are usually the best meals, so I thought I'd share my process.

On-the-fly Chicken Black Bean Chili

Ingredients:
  • 1 large onion chopped
  • 3 small red peppers chopped
  • 4-5 cloves garlic chopped
  • 2 small chicken breasts cut into tiny pieces
  • 1 qt. canned black beans (I'll be posting how to home can your own soon!)
  • 1 can chick peas, rinsed
  • 1 qt. canned whole tomatoes
  • paprika
  • turmeric
  • ground cayenne pepper
  • fresh ground cumin
  • salt

Directions:
  1. Saute onion and red onions in a few tablespoons of olive oil for 5 minutes.
  2. Add chicken and garlic
  3. Add about 1/2tbsp turmeric and a few dashes of paprika
  4. Add about a tbsp ground cumin (the more the better in my opinion!)
  5. Add cayenne to your liking and salt to taste.
  6. When chicken is cooked through, transfer to a large soup pot.
  7. Add black beans, chick peas and tomatoes and let simmer.
  8. Serve with a dollop of homemade sour cream and top with shredded local cheddar.
Enjoy!