Chicken Chili with Black Beans

This chili has a full, hearty flavor! It will become a real favorite around your house. Wonderful served with warm corn bread.


3 quarts (10 servings)


3 whole skinless boneless chicken breasts (1-3/4 pounds), cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
3 tablespoons light olive or canola oil
1 (4 ounce) can chopped green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can Italian stewed tomatoes, cut up
1 cup chicken broth or beer


In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.

Nutritional Information

One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, 1/2 starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat.

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