Super Bowl Food | Black Bean & Chicken Chili

Crumbs & Creativity | Chicken & Black Bean Chili

Chili is probably one of my favorite winter foods. It’s warm and comforting PLUS it’s so easy to make. I know I owe lots of posts (I finally uploaded food pics to my Flickr account so more will come soon) but I thought since the super bowl is on Sunday, I’d give up a recipe for a very yummy chili. 

Crumbs & Creativity | Chicken & Black Bean Chili

Ingredients:

(You can half this recipe if you like, but I make a big batch and freeze it or take it for lunch all week)

  • 2lbs ground chicken
  • 1 large white or yellow onion
  • 1 large sweet red pepper
  • A handful of cilantro, roughly chopped
  • 1 jalapeño, chopped with seeds for heat
  • 2 packets of any brand of chili seasoning
  • 2 cans of black beans
  • 2 cans of diced tomatoes (you can get the ones seasoned with green chillies or jalapeños)  
  • About a cup of chicken broth

How I Make It:

With just enough olive oil to coat the pan, I saute the onions and pepper until they’re soft and the onions get translucent. Add the ground chicken and you can add a bit of salt and pepper and I add some cumin to the chicken to help give the chili a smoky flavor and pour in the chicken broth to help scrape up any bits on the bottom of the pan. Once the chicken is cooked all the way through, add the tomatoes, black beans (juice and all), 2 packets of chili seasoning, cilantro and jalapeño. Bring it all to a boil (should only take about 5 minutes or so). 

Turn the heat down low and let it simmer for a good 20 to 30 minutes, so that it thickens up a bit. Then at the very end, I throw in my secret weapon…about a 1/2 a cup of sugar to help cut the acidity of the tomatoes. You can add more or less to your liking.  

Then eat and enjoy.

Seriously, it’s that easy. You can add so many things, change up the ingredients (I do a lovely chickpea and ground turkey chili that has zucchini and carrots in it) and still come out with a flavorful and rich dish. Garnish it with sour cream and cheese, or add some tortilla chips. The best thing about it, it tastes even better the next day when the seasoning has really gotten into the dish. Make it on Saturday night and then reheat it and let folks dig into for the game. I promise, you won’t be disappointed. 

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