Black bean and chicken chili
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless Skinless Chicken | |
| Breast Halves -- cut into 1\" | ||
| Pieces | ||
| 2 | mediums | Red Peppers -- chopped |
| 1½ | medium | Onions -- chopped |
| 4 | Garlic Cloves -- minced | |
| 3 | tablespoons | Olive Oil |
| ¼ | cup | Chili Powder |
| 2 | teaspoons | Ground Cumin |
| 1 | teaspoon | Ground Coriander |
| 1 | can | Black Beans Rinsed And |
| Drained -- (15 to 19 oz.) | ||
| 28 | ounces | Can Italian Plum Tomatoes cut up |
| 1 | cup | Beer |
| 10½ | ounce | Pkg Medium-Sharp Cold Pack Cheese |
Directions
Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated.
Recipe By : pamram@... (Pam Ramsey) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini