No-Fat Black Jack Chicken Chili
Nothing tastes better on cool evenings then a bowl of hot chili and fresh baked cornbread.
1 (16-ounce) package dried black beans, picked over and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chiles, stemmed and finely chopped (or use jalapeño chiles)
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges
- Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chiles, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.
- Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes. Turn off heat and leave chicken in the broth.
- Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.
Makes 8 servings.