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Black Bean and Chicken Chili
6 Boneless Skinless Chicken Breast Halves -- cut into 1" pieces
2 md Red Peppers -- chopped
1 1/2 md Onions -- chopped
4 Garlic Cloves -- minced
3 tb Olive Oil
1/4 c Chili Powder
2 ts Ground Cumin
1 ts Ground Coriander
1 cn Black Beans Rinsed And Drained -- (15 to 19 oz.)
28 oz Can Italian Plum Tomatoes cut up
1 c Beer
10 1/2 oz Pkg Medium-Sharp Cold Pack Cheese
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.