Black Bean Chili+

  • 1  Tbsp canola oil
  • 2  cup finely chopped onion (2 large)
  • 2  garlic cloves, minced
  • 2  Tbsp chili powder
  • 2  tsp ground cumin
  • 1-2 tsp cayenne
  • 4  15 oz. cans black beans, rinsed and drained  – I use flavored: cumin/SW spice and jalapeno/lime
  • 2-3 cup leftover turkey or chicken cut into 1″ cubes or shredded (10 oz boneless skinless chicken breasts and 20 oz boneless skinless thighs is good mixture)
  • 1-2 cup corn – fresh or frozen kernels or 2 cans shoepeg corn
  • 1  cup Frontera chipotle salsa
  • 1  (28-ounce) can diced tomatoes, undrained

Heat canola oil in a small Dutch oven over medium heat. Add onion and garlic; sauté for 6 minutes or just until the onion mixture begins to brown. Add 2 tablespoons chili powder and cumin; cook for 1 minute, stirring constantly. Add beans and the remaining ingredients, stirring to combine. Bring to a boil; reduce heat, and simmer for 30 minutes or until slightly thick, stirring occasionally.

Alternatively, add all ingredients except canola oil to slow cooker and cook on low for 6 hours.

Yield: 24 servings (serving size: 1 cup)

Nutritional Information:

  • Calories: 179
  • Fat: 4.8 g
  • Carbohydrate: 21 g
  • Protein: 13 g
  • Fat: 5.8 g

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