Black Bean Chicken Chili Recipe

8 servings | serving size: 1 cup

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce by rinsing the cilantro and gently rubbing the red bell pepper, onion, and lime under cold, running water. Do not rinse the raw chicken.

Ingredients

• 2 cups no salt added chicken broth
• 1 pound boneless skinless chicken breasts
• 1 Tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon ground black pepper
• 2 Tablespoons flour
• 1 (28-ounce) can crushed or diced tomatoes, drained
• 2 (15-ounce) cans no salt added black beans, drained and rinsed
• 2 Tablespoons lime juice, optional
• ¼ cup chopped cilantro, optional

Directions

1. Place chicken broth and chicken breasts in a medium saucepan. Rewash hands with soap and water. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer gently until the internal temperature of the chicken reaches 165°F on a food thermometer, about 15 minutes. Turn off the heat and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onions and red bell pepper and sauté until tender, about 5 minutes.
3. Add garlic and sauté for 2 minutes more; reduce heat to low.
4. Add chili powder, cumin, black pepper, and flour. Rewash hands with soap and water after touching the flour. Mix until evenly coated.
5. Stir in tomatoes and beans and then simmer over low heat until slightly thickened.
6. While the vegetables are simmering, remove the chicken from the broth and shred it with a fork. Reserve the broth.
7. Add shredded chicken and broth to the skillet of vegetables and mix well. Simmer for 10-15 minutes.
8. Stir in lime juice and top with cilantro, if using.

Tip:

Serve with brown rice or another whole grain such as quinoa or barley.