Backwoods Black Bean Chili
- SERVES
- 10
- COOK TIME
- 55 Min
When the Test Kitchen made this, everyone instantly fell in love. That's 'cause this chicken chili recipe is packed with flavor from onions to green chilies just to name a few. We call this our Backwoods Black Bean Chili 'cause it's the perfect down-home potluck dish!
What You'll Need
- 1 tablespoon olive oil
- 2 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cup chicken broth
- 1 (14-1/2-ounce) can diced tomatoes
- 3 (16-ounce) cans black beans, undrained
- 1 1/2 cup frozen corn
- 1 (4-ounce) can chopped green chilies, undrained
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
What to Do
- In a soup pot over medium heat, heat oil. Sprinkle chicken with salt and pepper. Add to pot with onion and garlic, and saute 5 to 6 minutes, or until chicken is browned.
- Add remaining ingredients and bring to a boil.
- Reduce heat to low and simmer 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.