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Mary's Chicken and Black Bean Chili Recipe

Recipe by: imsuprmn

"Given to me by a close friend and is pretty much amazing. Even better heated up the next day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 5 m
  • Ready In1 h 20 m
  • 1Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
  • 2Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
  • 3Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.
Footnotes
  • Cook's Notes:
  • You can use rotisserie chicken from the grocery store; that is what I use.
Ingredients
  • 8 servings
  • 430 cals
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and cut into squares
  • 1 red bell pepper, seeded and cut into squares
  • 2 cloves garlic, chopped
  • 1 cup chicken broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3 (15 ounce) cans black beans, rinsed and drained
  • 3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • 1 rotisserie chicken, meat removed and chopped
  • water, as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    430
    22%
  • Fat:
    15.5
    24%
  • Carbs:
    42.1
    14%
  • Protein:
    32.8
    66%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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