Mexian Chili

Mexian Chili Recipe

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Melinda Stern


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


★★★★★ 1 vote



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  • 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
  • 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

Printable Recipe Card

About Mexian Chili

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

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