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PrintKiller Black Bean Chili
This hearty chili is jam-packed with delicious vegetables and aromatic spices. A longer simmer makes an incredibly flavourful chili.
![[+]](/images/uploads/recipes/2010/Nov/12/280_view.jpg)
Killer Black Bean Chili
1 lb
ground chicken
450 g
2 Tbsp
olive oil
30 mL
1
red onion(s), chopped
1
6 cloves
garlic, minced
6 cloves
1 Tbsp
cumin seeds
15 mL
1 Tbsp
cinnamon
15 mL
2 Tbsp
chili powder
30 mL
1 tsp
salt
5 mL
1 tsp
oregano
5 mL
1/4 tsp
cayenne pepper
1.25 mL
1 can
black beans
540 mL
1
green pepper(s), chopped
1
1
red pepper(s), chopped
1
1 cup
corn niblets
250 mL
1 can
canned diced tomatoes
796 mL
1 Tbsp
lime juice
15 mL
2 Tbsp
honey
30 mL
Preparation
Serves 8
Cook time :
40 min
|
Preparation time :
15 min
Killer Black Bean Chili
1
Sauté ground chicken, onion, garlic, cumin, cinnamon, chili powder, oregano, cayenne and salt in hot olive oil until the onions are translucent and chicken is browned and fragrant. Use back of spoon to break ground chicken apart.
2
Transfer to large pot with a tight fitting lid. Stir in black beans with their canning liquid, diced peppers, corn and canned tomatoes with juice. Simmer for at least 30 minutes on low heat with lid on.
3
Stir in honey and lime juice. Taste and adjust seasonings.
Notes: Add more or less cayenne to suit your taste or substitute one of the new dried chipotle chili powders (e.g., Morita or Ancho). Optional garnishes include sour cream, grated cheese and minced cilantro. Alternately, you can fold into whole-wheat tortillas and add chopped salad ingredients of lettuce, tomato, red onion and cilantro. Freeze in portions for handy lunch or supper meals.
