Newest Recipes
Chicken Chili with Black Beans and Corn
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Gluten Free Entrees |
Description
A terrific variation on a clasic chili. It's as great tasting as it is popular. Plus, it's easy to make.
Ingredients
- 4 medium onions, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 2 T olive oil
- 1 1⁄2 lb boneless, skinless chicken breast (or thighs) cut into cubes
- 2 t chili powder
- 1 t cinnamon
- 1 T cumin
- 2 t dried oregano
- 1 28 oz. can diced tomatoes
- 2 16 oz cans black beans, drained
- 1 8 oz oz package frozen corn (try to thaw in advance, but not crucial).
- 1 lime, use all of the zest and juice
- salt (to taste)
Instructions
In a large pot, over a medium heat, add the olive oil, and the onions. Sauté these for approximately 20 minutes, until the onions are soft. Add the garlic, and raise the heat to medium-high. Add the chili powder, cinnamon, cumin, and oregano, and mix well to combine. Add the cubed chicken, and stir frequently, for approximately 5 minutes, or until the chicken is browned, but not cooked through.
Add the tomatoes, beans, corn, and lime zest and juice. Simmer for 20 minutes, or until the chicken is cooked though. Adjust the seasonings (especially the chili powder, cumin and salt) to your liking, and serve.
Makes around approximately three quarts, or 8-10 servings.
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Thank you for making 2009 such a great year for my classes and public appearances. From Harbor Sweets, to Different Drummer's Kitchen to What's Cooking Kids to the Great Chefs for Jimmy, for the Jimmy Fund, to the Boston Wine Expo, to the Rays of Hope, and much more.
2010 is looking even better! Starting in January, I'll be doing classes at the famous cooking school at Stonewall Kitchen in York, ME. And I'll be back with the Great Chefs for Jimmy, the Boston Wine Expo, and more. So make sure you check back for details soon. It'll be a fun year!
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