Ebony & Ivory Chili Recipe

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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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About this Recipe

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