Tuesday, June 19, 2007

Spicy Black Bean and Corn Chicken Chili

This chili was delicious! I made three batches of it today so that I could store some in the freezer. It was definitely very spicy, but I really like my foods that way (and so does Jason)! If you were to make this for children, I'd suggest leaving out the jalapenos and maybe adding just a bit of ground cayenne pepper. This recipe was great as chili, but would be great stuffed inside a burrito or baked and topped with cheese as a dip! I think I'll use one of the batches in my freezer for each of those ideas. It can be made on the stovetop, or in a crockpot. Here's the recipe...

Spicy Black Bean and Corn Chicken Chili
recipe slightly adapted from Dream Dinners...

3 (15-ounce) cans black beans, drained
1 (11-ounce) can golden sweet corn, drained
3 roasted boneless, skinless chicken breasts, diced
2 teaspoons minced garlic
1 large yellow onion, diced
1/4 cup jalapenos, drained and chopped
1 (28-ounce) can diced tomatoes with juice
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
Mexican blend shredded cheese (optional)
sour cream (optional)

In a large crockpot, combine all ingredients and set crockpot to low. Simmer for 5 to 6 hours.

If using the stovetop, combine all ingredients in a large stockpot. Simmer the chili on low for 2 to 3 hours, stirring often, until thickened.

Serve topped with Mexican blend cheese and sour cream, if desired.

1 comment:

  1. Wow, this looks YUMMY! This will really get squirt moving around in here if I make this with the jalapenos. Tom is going to love it, thanks for sharing. YUM!