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Black Bean Chili

Servings

6

Serving size

1 1/2 cups
Black Bean Chili

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

Place the olive oil in a large sauce pan over medium high heat. Add the garlic and cook, stirring frequently, for about 2 minutes.

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.

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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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.

Sodium

This is NOT a low sodium recipe.

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.

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."

Harry James, Author