Real Recipes From Real Home Cooks ®

ebony & ivory chili

(1 rating)
Recipe by
Trina Martell
Minneapolis, MN

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 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For ebony & ivory chili

  • 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
    chicken broth
  • 1 can
    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.

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