Chili and Black Bean Chili
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Chicken and Black Bean Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tempie Hughes

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 lb . ground chicken (pasture-raised, if possible)
  • 1 medium white onion , diced
  • 2 poblano peppers , diced
  • 1 large jalapeno , minced
  • 3 garlic cloves , minced
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cayenne
  • 1 tsp garlic powder
  • 1 1/2 tsp sea salt or salt to taste
  • 2 cups strained tomatoes (or 1 (14.5 oz) can of puree or crushed)
  • 1 (25 oz) can of black beans, drained and rinsed
  • 1 cup frozen corn kernels (no need to defrost)
  • 2 cups low sodium chicken stock
  • 1/2 cup chopped fresh cilantro
  • To serve:
  • radishes , sliced paper thin
  • sour cream
  • cilantro
  • fresh jalapenos , sliced paper thin

Instructions

  • In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the ground chicken and cook, crumbling it with a spoon, until browned, about 5-6 minutes. Add the onions and peppers and cook until softened, about 6 minutes. Add the minced garlic, cayenne, garlic powder, ground cumin and sea salt and let cook for about thirty more seconds.
  • Pour in the crushed tomatoes, chicken stock, black beans, corn and cilantro and stir to combine. Bring to a simmer, cover and let cook for 15-20 minutes. Serve with sour cream, radish slices and extra cilantro.