Black Bean Chili
Servings
6Serving size
1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers. Serve with Cornbread Muffins.
Serve with Gluten Free Poblano and Chipotle Cornbread or Steve’s Gluten-Free Cornbread or Steve’s Gluten-Free Jalapeno Cornbread
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Ingredients
| 1 tsp. Olive oil |
| 4 clove Garlic, raw (sliced) |
| 2 large White onions (diced) |
| 24 ounces Boneless, skinless chicken thighs |
| 3 15 ounce can Canned no salt added black beans |
| 2 cups No salt added vegetable stock |
| 1 15-ounce can No salt added diced tomatoes |
| 2 tsp. no salt added chili powder |
| 1 1/2 tsp.. Ground cumin |
| 1 1/2 tsp., leaves Dried oregano |
| 1/4 tsp. Ground cinnamon |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 ounce Reduced fat cheddar cheese (shredded) |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 6 Tbsp. Reduced fat sour cream |
Instructions
Add the diced onion and cook for about 3 – 5 minutes until the onions have softened slightly. Add the chicken thighs and brown them lightly.
Add the water, chili powder, cumin, salt, pepper, cinnamon and black beans. Stir.
When the chili begins to boil reduce the heat to medium or low so that the chili will simmer. Cook for about 40 minutes, stirring occasionally.
Serve topped with 1/2 ounce shredded cheese and 1 Tablespoon sour cream per serving and sprinkle the cilantro over the top.
Serve this recipe with one of these Breakfast side dishes.
Gluten Free Poblano and Chipotle Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
Steve’s Gluten-Free Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
Steve’s Gluten-Free Jalapeno Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
AND
Serve this recipe with one of these starch side dishes.
Gluten Free Poblano and Chipotle Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
Steve’s Gluten-Free Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
Steve’s Gluten-Free Jalapeno Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a super simple chili to make and so versatile. You don’t need to cut up the chicken thighs. As the chili simmers they will cook gently for the perfect texture.
You could use leftover cooked chicken or turkey also. On top of being so easy it is everything that is great about a Mediterranean style diet: lean meat, good fats, legumes, and veggies all made fresh in your kitchen with all of 10 minutes prep time.