Now that it FINALLY feels like fall (and practically winter), these short, cold days are making me crave warm comfort foods. Especially soups. I’m one of those weirdos who prefers cold weather days to the super hot humid days of summer. If I could live in a perpetual fall, I would. I look forward to soup season all summer long. It’s my favorite.
I’ve always been a fan of chili, and like trying different versions. I recently discovered ground chicken at Trader Joes and got very excited to use it in this Black Bean Chicken Chili. I discovered this recipe last year when I was looking for a good black bean chili recipe. The original calls for ground turkey, but I prefer the chicken version. It’s your call though as you can’t really go wrong with either.
Obviously, the most important chili components are the cheese you melt on top and the corn bread you serve it with. YUM. Give me cheese & bread all day every day. If you’re looking for an easy, tasty black bean chili recipe, I promise you, this is the one. Brb. I’m going to go make this 500 more times before May.
Black Bean Chicken Chili
- 1 tbsp vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 lb ground chicken
- 1 1/2 14 oz cans black beans, drained
- 14 oz can crushed tomatoes
- 1 tbsp cumin
- 1 1/2 tbsp chili powder
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- salt to taste
- In a medium (at least 2 quarts) heavy pot, add the oil, onions & garlic.
- Cook over medium heat until the onion is translucent.
- Add the ground chicken and continue cooking until the chicken has lightly browned.
- Mix in the beans, tomatoes, cumin, chili powder, oregano salt and basil.
- Reduce heat to low and cover. Let simmer for at least 60 minutes.
- Sprinkle cheese and green onions on top (optional).