Ebony & Ivory Chili

Name: Ebony & Ivory Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8
Cuisine: Mexican
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); NOTE:; if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper

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By Trina Martell
@tmmartell

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 vote5

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)
NOTE:
·

if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper
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How to Make Ebony & Ivory Chili

Step-by-Step

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