Chicken & Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
20 servings as written(depending on how much water you add)Serving size: 2 cups3 lb. bag of frozen chicken breasts1 T. Olive Oil2 Celery Stalks, sliced thinly2 Green Peppers, chopped, (or red peppers)2 Large Onions, chopped5 Garlic Cloves, crushed5 cans black beans, drained and rinsed2 large cans petite diced tomatoes2 large cans crushed tomatoes1 small can tomato paste1 packet hot chili seasoning (or mild if you don't like hot)4 T. chili powder2 T. ground cumin1 T. granulated garlic1 T. salt, to taste4 Chicken Bullion Cubes8 Cups Water (more or less)1 Bunch Cilantro, chopped fine1 Lime, squeezed
In a large pot, boil chicken until cooked through. In a large stock pot, and I mean LARGE (or use two big pots), add olive oil and begin sautéing onions, green pepper and celery. Add a few pinches of salt while cooking veggies. Add a cup of water to expedite cooking and cook until tender (not mushy). Add garlic and let cook an additional 5 minutes. Add seasoning packet and stir to combine. (If you are using two pots, divide veggies and remaining ingredients evenly between the two pots.) Add black beans, diced tomatoes, and crushed tomatoes. Add tomato paste to 2 cups of water and stir to combine. Add to pot. Add all other spices and 5 cups of water, more or less depending on how thick you like your chili, it will thicken more as it cooks. Let pot come to a simmer and cook for 20 minutes. Meanwhile, take cooked chicken breasts and shred. Add chicken to pot and stir to combine. Add chopped cilantro and the juice of 1 lime, and stir to combine. Taste chili and adjust for seasonings, if needed. Allow to cook an additional 20 minutes.
Serve with jalapeños, sour cream and shredded cheddar cheese.
Allow chili to cool and refrigerate. I make huge pots of soup all the time and chili freezes wonderfully. When you're ready to freeze, use 2-cup, Ziploc containers. Remove from freezer and defrost in the refrigerator, or in the microwave for a quick lunch or dinner.
Serving Size: Approximately 40 cups
Number of Servings: 20
Recipe submitted by SparkPeople user CHAT00CHAT.
Serve with jalapeños, sour cream and shredded cheddar cheese.
Allow chili to cool and refrigerate. I make huge pots of soup all the time and chili freezes wonderfully. When you're ready to freeze, use 2-cup, Ziploc containers. Remove from freezer and defrost in the refrigerator, or in the microwave for a quick lunch or dinner.
Serving Size: Approximately 40 cups
Number of Servings: 20
Recipe submitted by SparkPeople user CHAT00CHAT.
Nutritional Info Amount Per Serving
- Calories: 229.4
- Total Fat: 2.1 g
- Cholesterol: 6.2 mg
- Sodium: 343.4 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 13.2 g
- Protein: 15.1 g
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