mexian chili
(1 RATING)
Don't remember where this one came from. this is good no matter what the season
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prep time
cook time
method
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yield
Ingredients
- 3 teaspoons olive oil, extra virgin
- 3/4 cup onion, chopped
- 1 pound boneless skinless chicken, chopped into bite sized pieces
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cans black beans, 16 oz., drained and rinsed
- 1/2 cup apple juice
- 12 ounces tomato sauce
- 3 tablespoons fresh lime juice
- 1 can chicken broth
- 1/2 cup salsa
- 1 - bag of tortilla chips
- 1/2 pound cheddar cheese, shredded
- 1 bunch fresh cilantro
How To Make mexian chili
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Step 1Heat 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
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Step 2Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
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Step 3Garnishes (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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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