A very good not too spicy chicken chili using black beans
- salt to taste
- 1 tbsp cumin
- 1 large onion chopped
- 2 lbs boneless skinless chix breast (i use half boneless thighs)
- 2 jalapenos seeded and chopped (i substitute 1 small can of chopped green ch
- 3 cans black beans drained and rinsed
- 3 cans great northern beans don’t drain!
- 2 cans chix broth
- 2 tbsp chili powder (up to 3 tbsp)
- Carbohydrate 49.3098103407039 g
- Cholesterol 13.7266666666667 mg
- Fat 2.10801015895404 g
- Fiber 18.2258594253689 g
- Protein 23.7919025877884 g
- Saturated Fat 0.470278928302115 g
- Serving Size 1 1 Serving (332g)
- Sodium 185.019481193539 mg
- Sugar 31.083950915335 g
- Trans Fat 0.436055605008919 g
- Calories 303 calories
Step-by-step
- Heat a couple of tablespoons of oil in a large cooking pot.
- Add chicken and cook for about 5 min., or until it loses It’s pinkness.
- Add the onions and jalapenos-cook until onions are transparent,
- Add all of the beans, broth, and seasonings.
- Bring to a boil, reduce heat and simmer for at least thirty minutes-do not cover!
- Serve with sour cream, shredded cheese-whatever sounds good! (I like it best with jalapeno corn bread!)
Operating on a thirty-minute timeline means relying on canned beans and diced poultry to build depth rapidly. Every ingredient interacts directly with the simmering broth to create body without relying on heavy cream or roux.
Protein and Bean Dynamics
The recipe calls for boneless, skinless chicken breasts, but substituting half with boneless thighs alters the fat content and moisture retention. Thigh meat resists drying out during long simmers. Rinsing the three cans of black beans removes excess canning liquid, preventing a muddy color and metallic taste. Leaving the three cans of great northern beans un-drained utilizes the starchy canning liquid to naturally thicken the broth as it reduces uncovered for at least thirty minutes.Aromatics and Finishing Touches
Sweating the onions and seeded jalapenos in hot oil softens their cellular walls and releases sugars before the liquids enter the pot. Leaving the lid off during the thirty-minute simmer allows excess moisture to evaporate, concentrating the cumin and chili powder. Pair the finished bowls with jalapeño cornbread or acidic toppings like sour cream to cut through the rich bean starches.
