Ebony & Ivory Chili

Ebony & Ivory Chili

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Trina Martell


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.


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


  • 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

How to Make Ebony & Ivory Chili


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

Printable Recipe Card

About Ebony & Ivory Chili

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

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