Ebony & Ivory Chili Recipe

No Photo

Have you made this?

 Share your own photo!

Ebony & Ivory Chili

Trina Martell

By
@tmmartell

Autumn has arrived and so have the chili and stews. I didn't have pinto beans on hand so I substituted black beans. It is now a family favorite.


Featured Pinch Tips Video

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
4
chicken breasts, boneless and skinless
4
roma tomatoes
3
cajun bell peppers or 1 small red pepper, diced
1 c
sweet corn
2 can(s)
chicken broth
1 can(s)
green chiles, diced (7 oz)
3 clove
garlic, minced
1 Tbsp
parsley flakes
1 tsp
ground cumin
1 tsp
black pepper
1/2 tsp
white pepper
6-8
green onions, diced
2 c
sour cream
1 c
milk (whole or 2% works best)

NOTE:

if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper

Directions Step-By-Step

1
In large pot, heat oil on high. Cook chicken breast thoroughly. Remove chicken from pot.
2
Add broth, peppers, corn, beans, tomatoes, and onions. Bring to a boil.
3
Shred chicken.
4
Add chicken, chiles, garlic, cumin, and pepper. Simmer 15 minutes.
5
Add sour cream and milk. Stir until smooth.
6
Serve with tortilla chips or corn bread.

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy