Ebony & Ivory Chili
By
Trina Martell
@tmmartell
1
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)
- if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper
NOTE:
How to Make Ebony & Ivory Chili
- 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.
