Black Bean Chicken Chili
by Stella Zedman
Average User Rating:
Spoon it over rice, ladle it into a mug, serve it with corn bread or nachos, or crumble in some crackers. Anyway you serve it, this hearty chicken chili is savory and satisfying and sure to soup up your supper.
Ingredients
- 1 tbsp. (15 mL) vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1-1/2 lbs. (750 g) lean ground chicken
- 1 can (28-oz/796-mL) diced tomatoes
- 3/4 cup (175 mL) ketchup
- 2 tbsp. (30 mL) Mexican chili powder
- 1 tbsp. (15 mL) ground cumin
- 1 tsp. (5 mL) crumbled dried oregano
- 1/4 tsp. (1 mL) cayenne pepper (or to taste)
- 1 tsp. (5 mL) salt
- 2 cans (19-oz./540-mL each) black beans, drained and rinsed
Cooking Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring, until softened, about 5 minutes. Add ground chicken and continue cooking, stirring to break up the clumps, for another 5 to 7 minutes or until the meat is no longer pink. Add diced tomatoes (and all the juice from the can), ketchup, chili powder, cumin, oregano, cayenne and salt. Bring to a boil, stirring occasionally, then reduce heat to low, cover and cook for 30 minutes, stirring once in a while. Add beans and continue cooking for another 15 to 20 minutes.
- Serve immediately or refrigerate to serve later; it reheats beautifully.
Servings: 6 to 8
How kids can help:
Cut up and measure ingredients.
Older children (9 years and up) can actually prepare the chili with adult supervision.
