Smoky Chicken and Black Bean Chili
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.
Servings: 6 servings
Chef Alli
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Ingredients
- 2 Tbs. extra virgin olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2-3 tsp. chili powder
- 1 tsp. cumin
- 3 Tbs. tomato paste
- 28 oz. can petite diced tomatoes with juice
- 4 oz. can fire-roasted diced green chilies
- 3 cups meat from a rotisserie chicken shredded
- 15 oz. black beans rinsed and drained
- 2 cups chicken broth
- 12 oz. beer can sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!
- 1-2 tsp. minced chipotles in adobo sauce
- 3 Tbs. cornmeal
- 1/2 cup water
- assorted toppings as desired, such as cilantro, shredded cheese, sour cream, guacamole, etc.
Instructions
- 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.
Notes
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.
Nutrition
Calories: 254kcalCarbohydrates: 39gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 631mgPotassium: 894mgFiber: 11gSugar: 8gVitamin A: 945IUVitamin C: 24mgCalcium: 94mgIron: 5mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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