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Chicken and Black Bean Chili
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Chunky Chicken & Black Bean Chili

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 people
Author Bonnie Hershey

Ingredients

  • 3/4 lb Chicken Tenderloins cut into 1-inch pieces
  • 1 TBL Chili Powder
  • 1 tsp ground cumin
  • 1 TBL olive oil
  • 1 Cup chopped onion
  • 1 Cup diced red bell pepper
  • 3 cloves garlic minced
  • 1/2 Cup bottled salsa
  • 1/2 Cup water
  • 1 can Mexican stewed tomatoes
  • 1 can Black Beans rinsed and drained
  • 1 small package of frozen corn
  • Fresh Cilantro minced
  • grated mexican cheese for sprinkling on top

Instructions

  • Combine raw chicken, chili powder and cumin in bowl; toss gently to coat all chicken.
  • Heat oil in large nonstick skillet over med-high heat. Add onion; saute 5 minutes.
  • Add chicken, bell pepper and garlic; sauté a few more minutes.
  • Add salsa, beer/water, tomatoes, beans and corn. Cook until heated through and chicken is done.
  • Ladle into soup bowls; top with cheese and fresh cilantro.

Notes

The cilantro gives it a little bite, so go easy for kids who don't like a lot of extra spice.