Ebony & Ivory Chili

Ebony & Ivory Chili Recipe

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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


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2 Tbsp
olive oil
chicken breasts, boneless and skinless
roma tomatoes
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
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

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.

Printable Recipe Card

About Ebony & Ivory Chili

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

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