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Glutenfreeda's Recipe Index
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Black Bean Chicken Chili

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

2 teaspoons olive oil
2 onions, chopped
1/4 cup chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons ground cumin
3 garlic cloves, minced
3 cups gf Chicken Stock
2 16 oz. cans black beans, rinsed and drained
1 14.5 oz. can stewed tomatoes, undrained
3 cups cooked chicken, diced
Salt and freshly ground black pepper
Dash of hot red pepper flakes
Dash of hot sauce (optional)
2 Tablespoons cilantro, chopped
1/2 cup cheddar cheese, grated
1/2 cup sour cream

Directions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes or until tender. Add the chili powder, cumin, oregano and garlic; sauté 30 seconds. Add the chicken stock, beans and tomatoes; bring mixture to a boil, reduce heat and simmer for 30 minutes. Stir in the chicken; simmer for an additional 15 minutes. Adjust seasonings to taste with salt, freshly ground black pepper, hot red pepper flakes and hot sauce. Garnish chili with sour cream, grated cheddar cheese and fresh cilantro.

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