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 vote5
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
-
2 Tbspolive oil
-
4chicken breasts, boneless and skinless
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4roma tomatoes
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3cajun bell peppers or 1 small red pepper, diced
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1 csweet corn
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2 can(s)chicken broth
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1 can(s)green chiles, diced (7 oz)
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3 clovegarlic, minced
-
1 Tbspparsley flakes
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1 tspground cumin
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1 tspblack pepper
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1/2 tspwhite pepper
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6-8green onions, diced
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2 csour cream
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1 cmilk (whole or 2% works best)
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NOTE:
-
·if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper
How to Make Ebony & Ivory Chili
- 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.
