Black Bean Chicken Chili
Jun. 10th, 2010 05:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
d_generate_girl in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomSo, Jen over on LJ asked for our favorite recipes, and I immediately thought of my chili, which I just made last night. This is an amalgamation of my need to diversify my chicken dishes, my family's love of chili, and the fact that black beans are delicious. All measurements are approximate, feel free to adjust for taste. It's healthy-ish, but I don't cook with any fat-free ingredients, so substitute if you like, but I make no guarantees of results.
Ingredients:
- 1 sweet yellow onion
- 1 pepper (any type, I use red or yellow bell peppers)
- 1 tbsp butter/margarine
- 1/2 teaspoon fresh chopped garlic (okay, you can use garlic powder, but it doesn't taste nearly as good)
- 1 tbsp olive oil
- 1/2 cup red wine (for best results, pick something dry like a Chianti or Shiraz, though a Cabernet Sauvignon can work)
- 4 boneless chicken breasts, cleaned and trimmed of fat
- 1 can diced tomatoes OR 3 large/6 small fresh tomatoes, diced into small pieces
- 2 cans black beans
- 3 tbsp cream cheese
- 2 tbsp sour cream
- 1/2 bag of shredded cheddar cheese
- black pepper, cilantro, parsley, and mustard powder to taste
- 1 & 1/3 cup white rice
Start out by chopping the onion and pepper into whatever size pieces you like. I prefer both to be fairly large, but that's my taste. Melt the butter, olive oil, and garlic in a large pot (like, pasta-sized, because you're only going to need one pot), then saute the onions and peppers until they're a little brown.
Leave the onions/peppers to brown, then chop the chicken up into medium-sized pieces. You want them large enough to find later (to shred, when it's fully cooked), but small enough to fit comfortably in the pot. Add the chopped-up chicken, and brown it enough so that there's no pink left. Add the tomatoes and the wine to the pot, along with ONE can of the black beans (liquid and all), then cover and let it simmer for 10-15 minutes.
While the chicken is cooking, start the water boiling for your rice. Uncover the pot, and fish out the pieces of chicken, which will be cooked now. Use a knife, fork, and cutting board to shred the chicken, then add it back to the pot. Drain the second can of beans, and add it to the pot. Let it simmer for approximately 5-10 minutes while the rice water boils. Add the rice, then follow the directions on the package (um, seriously, I can't cook American rice. I lived in Korea for a year, it's a completely different process). You can let it simmer however long you like, but 20 minutes before you want to serve, add the cream cheese, sour cream, and about 1/4 of the bag of cheddar cheese. Season with the black pepper, cilantro, parsley, and mustard powder. Serve over rice with the rest of the cheddar cheese.
Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.
Ingredients:
- 1 sweet yellow onion
- 1 pepper (any type, I use red or yellow bell peppers)
- 1 tbsp butter/margarine
- 1/2 teaspoon fresh chopped garlic (okay, you can use garlic powder, but it doesn't taste nearly as good)
- 1 tbsp olive oil
- 1/2 cup red wine (for best results, pick something dry like a Chianti or Shiraz, though a Cabernet Sauvignon can work)
- 4 boneless chicken breasts, cleaned and trimmed of fat
- 1 can diced tomatoes OR 3 large/6 small fresh tomatoes, diced into small pieces
- 2 cans black beans
- 3 tbsp cream cheese
- 2 tbsp sour cream
- 1/2 bag of shredded cheddar cheese
- black pepper, cilantro, parsley, and mustard powder to taste
- 1 & 1/3 cup white rice
Start out by chopping the onion and pepper into whatever size pieces you like. I prefer both to be fairly large, but that's my taste. Melt the butter, olive oil, and garlic in a large pot (like, pasta-sized, because you're only going to need one pot), then saute the onions and peppers until they're a little brown.
Leave the onions/peppers to brown, then chop the chicken up into medium-sized pieces. You want them large enough to find later (to shred, when it's fully cooked), but small enough to fit comfortably in the pot. Add the chopped-up chicken, and brown it enough so that there's no pink left. Add the tomatoes and the wine to the pot, along with ONE can of the black beans (liquid and all), then cover and let it simmer for 10-15 minutes.
While the chicken is cooking, start the water boiling for your rice. Uncover the pot, and fish out the pieces of chicken, which will be cooked now. Use a knife, fork, and cutting board to shred the chicken, then add it back to the pot. Drain the second can of beans, and add it to the pot. Let it simmer for approximately 5-10 minutes while the rice water boils. Add the rice, then follow the directions on the package (um, seriously, I can't cook American rice. I lived in Korea for a year, it's a completely different process). You can let it simmer however long you like, but 20 minutes before you want to serve, add the cream cheese, sour cream, and about 1/4 of the bag of cheddar cheese. Season with the black pepper, cilantro, parsley, and mustard powder. Serve over rice with the rest of the cheddar cheese.
Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.
no subject
on 2010-06-11 02:35 am (UTC)no subject
on 2010-06-11 07:40 pm (UTC)