Chicken & Black Bean Chili

20 servings as written
(depending on how much water you add)
Serving size: 2 cups

3 lb. bag of frozen chicken breasts
1 T. Olive Oil
2 Celery Stalks, sliced thinly
2 Green Peppers, chopped, (or red peppers)
2 Large Onions, chopped
5 Garlic Cloves, crushed
5 cans black beans, drained and rinsed
2 large cans petite diced tomatoes
2 large cans crushed tomatoes
1 small can tomato paste
1 packet hot chili seasoning (or mild if you don't like hot)
4 T. chili powder
2 T. ground cumin
1 T. granulated garlic
1 T. salt, to taste
4 Chicken Bullion Cubes
8 Cups Water (more or less)
1 Bunch Cilantro, chopped fine
1 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.