Carolyn's Dish / Chicken & Turkey
Chipotle Chicken and Black Bean Chili - Fast and Easy Recipe
Ingredients
- 1½ pound ground chicken (or 1-2 packages of extra firm tofu – for vegetarian version)
- 3 19-ounce cans black beans, drained and rinsed
- 1 14-ounce can of tomatoes (chopped or ½ 28-oz can)
- 1-2 small chipotle chillies from the can with the adobo sauce
- ½ red onion (finely chopped)
- 1½ tbsp chilli powder
- 2 tsp ground cumin
- Kosher salt to taste
- Tortilla chips
- Finely chopped red onion
- Cilantro (roughly chopped)
- 2 2 limes (sliced in wedges)
- 1 ripe avocado (diced)
- Freshly ground pepper
- 1 cup shredded cheese
Instructions
- 1
In a large heavy bottomed pot, brown chicken, add about ½ tsp. salt. Using a wooden spoon, break up the meat as you brown it. Brown until it is no longer pink – about 5 minutes.
- 2
In the meantime, in a blender or food processor, puree the tomatoes, chipotle chilies and half the black beans.
- 3
Once the chicken is cooked, remove from the pot to a bowl (leaving the oil behind).Add the red onion to the pot and a little more salt and sauté until soft and translucent.
- 4
Add the chili powder and cumin, toast for 30 seconds or so.
- 5
Add the contents of the blender, to the pot. Put 1 cup water in the dirty blender, swish it around and add that water to the pot. Add the remaining black beans and the cooked chicken to the pot as well.
- 6
Cook for about 10-15 minutes.
- 7
Serve with a squeeze of lime, minced red onion, avocado, cilantro and tortillas (and shredded cheese if you like).
Notes
If you want to make this a complete meal, serve over brown rice or quinoa. Freezes well If you want it a little thinner, add a little more water.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
Frequently Asked Questions
How do I make Chipotle Chicken and Black Bean Chili - Fast and Easy?
This Chipotle Chicken and Black Bean Chili - Fast and Easy recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this chipotle chicken and black bean chili - fast and easy?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.