Black Bean Chicken Chili
3 cups dry black beans
12 cups water
1 T salt
1 large onion, chopped
1 ½ lbs boneless chicken (can be thighs or breast), cut into bite size pieces
1 T minced garlic
1 cup frozen corn
1 can Rotel type tomatoes (spicy tomatoes)
2 T chili powder
1 T hot sauce, opt
Put beans, water and salt into a large soup pot. Bring to a boil, reduce heat, cover and let simmer for 2 ½ to 3 hours or until beans are tender and cooked. After beans have cooked, drain off about 2 or 3 cups of the liquid and reserve for later.
In a large frying pan cook onion, chicken and garlic in olive oil until the chicken is completely cooked and the onion is soft. Add this to the beans.
Add frozen corn, tomatoes, chili powder and hot sauce (if using) to the bean/chicken mixture. Add some of the reserved bean juice if needed to reach your desired consistency.
Serve this meal with tortillas, salsa and big green salad.
NOTE: this meal would also make a great crockpot meal..
just make ahead and cook on low for 6 to 8 hours
The Homestead Kitchen
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