*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe), (Second recipe), (Third recipe).
Chili with Black Beans and Grilled Chicken:
Adapted recipe by For the Love of Cooking.net
Original recipe by The 150 Best Slow Cooker Recipes by Judith Finlayson
- 1 tbsp canola oil
- 1 sweet yellow onion, diced
- 2 stalks of celery, diced
- 1 poblano pepper, seeded and diced
- 1/2 yellow bell pepper, seeded and diced
- 4 cloves of garlic, minced
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp coriander
- 1/2 tsp paprika
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp tomato paste
- 2 cans of black beans, drained and rinsed
- 1 can of crushed tomatoes
- 2 cups of chicken broth
- 2 corn tortillas, cut into small bits
- 3 boneless, skinless chicken breasts
Preheat the oven to 300 degrees.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, poblano, and bell pepper then cook, stirring often, for 4-5 minutes or until softened. Add the minced garlic, cumin, oregano, chili powder, coriander, paprika, sea salt, and freshly cracked pepper, to taste. Stir constantly so the veggies get evenly coated with spices and cook for 1 minute. Add the tomato paste, black beans, crushed tomatoes, and chicken broth. Stir until mixed well then cover with a lid and place into the oven for 3-4 hours, stirring occasionally.
Slow Cooker Instructions: Cover and cook on low for 6 hours or on high for 3 hours.
Remove the Dutch oven from the oven and add the chopped up corn tortillas (they add great flavor and thicken up the chili). Cook over medium low heat until the corn tortillas dissolve, about 30-40 minutes.
Heat a little more oil in a grill pan over medium heat. Season the chicken breasts with sea salt and freshly cracked pepper, to taste. Add to the grill pan and cook for 6-7 minutes on each side or until cooked to your liking. Let the meat rest for at least 5 minutes prior to cutting it into bite sized chunks. Add to the chili and stir so it's mixed in evenly.
- Sour cream
- Green onions, sliced
- Cilantro, chopped
- Avocado, diced
- Cheddar cheese, shredded
- Tortilla chips
Serve the chili topped with sour cream, green onion, cilantro, fresh avocado, shredded cheese and tortilla chips if desired. Enjoy!
Click here for a printable version of this recipe - For the Love of Cooking.net