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!