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Chicken, vegetable, and black bean chili (From Chili Con Whatever, 9/07

Joe George
Prep Time
1 hour
Number of Servings
makes 3 quarts
3 tablespoons olive oil
4 chicken breasts, diced
1 onion, diced
2 ribs celery, diced
2 carrots, diced
1 red pepper, diced
3 cloves garlic, minced
2 jalapeno pepper, minced
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons cinnamon
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon sugar
2 teaspoons salt
1 teaspoon black pepper
2 cups diced tomatoes
4 cups chicken broth
1 cup tomato puree
2 teaspoon hot pepper sauce
1-1/2 cups cooked black beans

Heat the oil in a heavy-bottomed pot over high heat, then add the diced chicken breast and brown it. Remove the chicken and set aside. Add the onion, celery, carrots, and red pepper; saute about 5 minutes. Add the garlic and jalapeno; saute 2 minutes. Lower the heat to medium and add the chicken back to the pot. Stir in the chili powder, cumin, cinnamon, paprika, oregano, sugar, salt, and pepper. Stir and cook for 2-3 minutes. Add the tomatoes, broth, puree, and hot pepper sauce. Bring to a boil then lower to simmer. Stir in the beans and cook for 30 minutes. Stir often to avoid scorching.