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mexian chili

(1 rating)
Melinda_Mom_of_4 avatar
Recipe by
Melinda Stern
@Melinda_Mom_of_4
Santa Maria, CA

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

►
(1 rating)

Ingredients For mexian chili

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

How To Make mexian chili

  • 1
    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
  • 2
    Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
  • 3
    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
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