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Wednesday, July 28, 2010

Chicken Black Bean Chili

The chili we had on vacation was sooooo good, I came home wanting more chili. Yes, in the middle of the summer. Weird, huh?

But I didn't want to make the same 'ol, same 'ol, so I used some chicken and black beans.  It was delish.  Actually, I haven't really had lunch yet, so maybe I can go grab some out of the fridge for a late lunch.....

The dairy tolerant of us topped this with swiss cheese and sour cream.  Those of us who gained weight over the course of vacation and now can't fit into a bridesmaids' dress for this Sunday did not.

Black Bean Chicken Chili
3 boneless chicken thighs
1 bag of black beans, soaked overnight
1 onion
3 cloves garlic
1 tsp. tumeric
2 tsp. chili powder
1 cup salsa
1 tsp. cumin

Once beans have soaked overnight, start them to boil in a large stockpot.  Boil for 1 hour on low heat before beginning anything else. Once the hour is up, add all ingredients except the chicken and salsa into the pot, continuing to boil.
Dice the chicken. Heat a medium skillet and add chicken pieces and salsa. Cook until chicken is done, and empty all into the chili.  Continue to cook on low for 30 minutes or until you feel ready to eat.  I cooked mine for a couple of hours so the flavors would meld together.

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