Black Bean Chicken Chili – In Pictures!

While making another yummy bean dish for my family I took step by step pictures for anyone wanting to try this one out! I received several emails from ladies saying they had tried my Italian Pintos and their families enjoyed it, so I hope this will be another good one for anyone who gives it a try!

You can find the recipe for Black Bean Chicken Chili here: 

The first step is to assemble your ingredients

Add your beans to a 6qt pot and add water

And salt…

Bring to a boil. Slowly reduce the heat over 5 minutes and put a lid on the pot and turn the burner to low. Slowly reducing the heat over 5 minutes before putting the lid on will help the pot of beans not to boil over.

Let the beans cook for 2 ˝ to 3 hours or longer if you live at higher elevations. Check the beans at the end of the cooking time. When you blow on one, the skin should crack. When taste one they should be nice and soft, not hard in any way.

When the beans have finished cooking it is time to prepare the rest of the ingredients. Chop up your onion

And your chicken. My chicken in the first picture was still frozen; I use boneless, skinless frozen chicken thighs and as you can see, after it has defrosted and was cut up it is not as much as it may have looked like in the first picture.

Now add a little olive oil to a fry pan and cook the onions and the chicken

Add the garlic

When it is done add the cooked chicken and onions to the pot of cooked beans

Add the corn

Add the can of tomatoes. I call for Rotel tomatoes in my recipe but have since worked to use only organic tomato products (trying to avoid GMO products as much as possible). The brand I am using is Muir Glen Organic Roasted Tomatoes with Peppers.

Add the chili powder

The Tabasco

Stir and simmer a bit to blend flavors and serve for dinner!! I added a nice green salad with homemade dressing, tortilla chips and organic salsa. My family really enjoys this meal and I hope you do to!


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