Mexican Black Bean Chili

Not exactly traditional, but this has become our fav go-to chili recipe. And, it freezes nicely too for leftovers down the road.



Nonstick cooking spray, as needed
1 cup red onion, diced
1 cup green bell pepper, diced
1 lb boneless, skinless chicken breasts, cooked
14-oz can chicken broth
30-oz can black beans, undrained
10-oz can diced tomatoes & jalapeños
14.5-oz can diced tomatoes
8-oz can tomato sauce
1/2 cup picante sauce, medium
4 tsp chili powder
1 tsp cajun seasoning
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
8 oz whole kernel corn, frozen
Sour cream
Cheddar cheese
Green onions



Spray stock pot with oil. Add red onion and green pepper to oil and saute over medium heat for 1 to 2 minutes or until vegetables are tender.

Add next 13 ingredients (through black pepper) to vegetable mixture and mix thoroughly. Bring to boil over high heat. Reduce heat and simmer for 12 to 15 minutes or until flavors are concentrated, stirring frequently.

Add corn to chicken mixture and mix thoroughly. Return to simmer, then remove from heat.

Serve with sour cream, cheddar cheese and green onions.



8 servings

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