Smoky Chicken and Black Bean Chili. Such a favorite, where ever I take it! When the temperature drops outside, this Tex-Mex inspired chili is great for tail-gate parties, quick weeknight meals, and any weekend gathering.
12oz.beercan sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!
1-2 tsp. minced chipotles in adobo sauce
1/2 cup water
assorted toppingsas desired, such as cilantro, shredded cheese, sour cream, guacamole, etc.
In a Dutch oven or large stock pot over medium heat, add the oil. When the oil is nicely hot, add the onions, garlic, and spices; cook for 8-10 minutes until the onions are softened and translucent and the spices are well blended with all of the ingredients.
Stir the tomato paste into the onion mixture and cook, stirring often, until the tomato paste is more brown-ish in color than it is bright red. Add a splash of chicken broth, as needed, while browning the tomato paste; this will make it easier to stir and also keep it from sticking to the bottom of the pot too much.
Add the diced tomatoes, green chilies, shredded chicken, black beans, chicken broth, beer and chipotles, bringing the chili just to a boil. Reduce the heat, simmering the chili over low heat for 25-30 minutes, stirring occasionally.
In a bowl, combine the cornmeal with the water; add this to the chili, stirring well to combine. Let the soup simmer for a few more minutes as it thickens up, stirring often.
Serve steaming bowls of chili garnished with desired toppings.
Use any type of cooked beans that you prefer in this chili - pinto beans, chili beans, white chili beans, Northern beans, even black-eyed peas would be good. This chili doubles (even triples) very easily to make big batches for feeding a crowd. You can make this chili ahead and freeze it to use later. Any cooked meat can be substituted for the cooked shredded chicken in this recipe - cooked sausage, ground beef, pulled pork, shredded roast beef - use your imagination! If you don't want to include the beer called for in this recipe, simply substitute chicken or vegetable broth.
Course: Chili, Main Course, Soup
Cuisine: Mexican, Tex Mex
Keyword: chicken chili with black beans and corn, white chicken chili with black beans