Mexian Chili Recipe

No Photo

Have you made this?

 Share your own photo!

Mexian Chili

Melinda Stern


Don't remember where this one came from. this is good no matter what the season

pinch tips: How to Carve a Whole Chicken




3 tsp
olive oil, extra virgin
3/4 c
onion, chopped
1 lb
boneless skinless chicken, chopped into bite sized pieces
1 tsp
1 tsp
chili powder
2 can(s)
black beans, 16 oz., drained and rinsed
1/2 c
apple juice
12 oz
tomato sauce
3 Tbsp
fresh lime juice
1 can(s)
chicken broth
1/2 c
bag of tortilla chips
1/2 lb
cheddar cheese, shredded
1 bunch
fresh cilantro

Directions Step-By-Step

Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until transculent. Add chopped chicken and cook for about 4 minutes, or until browned on all sides (you do not need to cook it all the way through). Stir in the cumin and chili powder
Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
Garnishes (optional):
Sour Cream
Baked tortilla chips
Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
Sliced black olives
Sliced green onions
Chopped cilantro

About this Recipe

Course/Dish: Chicken, Other Soups, Chili
Regional Style: Mexican
Other Tag: Quick & Easy