Black and White Chicken Chili
A very good not too spicy chicken chili using black beans
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
chili
chicken
soup
vegan
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- salt to taste
- 1 tbsp cumin
- 1 large onion chopped
- 2 lbs boneless skinless chix breast (i use half boneless thighs)
- 2 jalapenos seeded and chopped (i substitute 1 small can of chopped green ch
- 3 cans black beans drained and rinsed
- 3 cans great northern beans don’t drain!
- 2 cans chix broth
- 2 tbsp chili powder (up to 3 tbsp)
- Carbohydrate 49.3098103407039 g
- Cholesterol 13.7266666666667 mg
- Fat 2.10801015895404 g
- Fiber 18.2258594253689 g
- Protein 23.7919025877884 g
- Saturated Fat 0.470278928302115 g
- Serving Size 1 1 Serving (332g)
- Sodium 185.019481193539 mg
- Sugar 31.083950915335 g
- Trans Fat 0.436055605008919 g
- Calories 303 calories
1. Heat a couple of tablespoons of oil in a large cooking pot. 2. Add chicken and cook for about 5 min., or until it loses It’s pinkness. 3. Add the onions and jalapenos-cook until onions are transparent, 4. Add all of the beans, broth, and seasonings. 5. Bring to a boil, reduce heat and simmer for at least thirty minutes-do not cover! 6. Serve with sour cream, shredded cheese-whatever sounds good! (I like it best with jalapeno corn bread!)
