I have to admit that I am not a huge football fan. I am so thankful that I have a fiance that isn’t one either. However, we like watching the Super Bowl. Not for the football but the commercials. This Chicken and Black Bean Chili would be perfect to take to your Super Bowl party.
This is a recipe that I made for my kids when they were growing up. It has a lot of flavor from the spices and the broth that are in the recipe and it only take 30 minutes to make. I love that this recipe isn’t using processed foods. Round out the meal by adding a salad and baking some cornbread to eat with it. I will be posting the recipe for the cornbread at another time.
On another subject, sometimes it is so hard to know what to write that isn’t about the actual recipe but more about me. When I view other food bloggers sometimes they are so wordy and it drives me crazy. I just want to get to the recipe. I mean that is why you are here. There was something about the title that sounded yummy so you go to the website and check it out.
I know I have shared that I have been cooking/baking since I was about 10 years old. I love trying recipes that has food that I have never cooked before. The bonus is making it my own by changing things around in the recipe. Just because someone wrote it that way doesn’t mean it’s the best way. Be free to try new things! The worst that can happen is that it tastes like crap and you end up throwing it away.
Going forward I will share more about me and why I started this blog and what I want to do with it. For now, just enjoy this quick and healthy Chicken and Black Bean Chili.
- 1 tablespoon olive oil
- 2 chicken breasts, diced
- 1 large onion, chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 garlic clove, minced
- 1¾ cup chicken broth
- 1 can diced tomatoes
- 1 tablespoon sugar
- 2 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- Heat the oil in a 4 qt saucepan over medium-high heat. Add the diced chicken, onion, chili powder, cumin, oregano, black pepper and garlic. Cook until chicken is well browned, stirring frequently to evenly cook the chicken.
- Add the broth, diced tomatoes, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
- Cover and cook for 30 minutes, stiring occassionally.
Adapted from Campbell’s Kitchen