Black & White Bean Chicken Chili
Aug. 31st, 2009 04:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gategrrlFolks, this is most awesome.
It's an adaptation from a recipe on Allrecipe.com, which featured only white beans. My adaptation came out sweet and spicy at the same time, and it was gone by lunch the next day.
1-2 cups Chopped or shredded precooked chicken (I used leftovers that were lightly salted/peppered, covered with a little honey, and cooked in the oven)
1/2 onion, diced
2 cloves diced garlic
2 tbls oil (I used canola)
1 can diced tomato
1 c. of salsa
1 can white beans--drained and rinsed
1 can black beans--drained and rinsed
chili powder
cayenne pepper
oregano
ground coriander seed
The original amounts for the spices were ~1 teaspoon for each, but I did it to taste. You know your own taste, so add however much heat you think you can stand!
Heat the oil in a pot, add the onion and garlic, let it go until the onion goes clearish. Add the spices now if you want: it flavors the oil and the onion and garlic, but I didn't do that. Put the rest of the ingredients in, in no particular order. Heat until simmering. The salsa and the can of diced tomato should add more than enough liquid. If it's too thick, add some chicken broth or another can of diced tomatoes (or more salsa!).
And that's it! Simple, yet awesomely tasty! You could turn this into a vegetarian dish by adding very firm tofu, or meaty mushrooms.
It's an adaptation from a recipe on Allrecipe.com, which featured only white beans. My adaptation came out sweet and spicy at the same time, and it was gone by lunch the next day.
1-2 cups Chopped or shredded precooked chicken (I used leftovers that were lightly salted/peppered, covered with a little honey, and cooked in the oven)
1/2 onion, diced
2 cloves diced garlic
2 tbls oil (I used canola)
1 can diced tomato
1 c. of salsa
1 can white beans--drained and rinsed
1 can black beans--drained and rinsed
chili powder
cayenne pepper
oregano
ground coriander seed
The original amounts for the spices were ~1 teaspoon for each, but I did it to taste. You know your own taste, so add however much heat you think you can stand!
Heat the oil in a pot, add the onion and garlic, let it go until the onion goes clearish. Add the spices now if you want: it flavors the oil and the onion and garlic, but I didn't do that. Put the rest of the ingredients in, in no particular order. Heat until simmering. The salsa and the can of diced tomato should add more than enough liquid. If it's too thick, add some chicken broth or another can of diced tomatoes (or more salsa!).
And that's it! Simple, yet awesomely tasty! You could turn this into a vegetarian dish by adding very firm tofu, or meaty mushrooms.
