Lunch Recipe

Marys Chicken and Black Bean Chili

Given to me by a close friend and is pretty much amazing. Even better heated up the next day.

INGRIDIENT

2 tablespoons olive oil

1 large onion, chopped

1 green bell pepper, seeded and cut into squares

1 red bell pepper, seeded and cut into squares

2 cloves garlic, chopped

1 cup chicken broth

3 tablespoons chili powder

1 tablespoon ground cumin

1 ½ teaspoons salt

¼ teaspoon ground black pepper

3 (15 ounce) cans black beans, rinsed and drained

3 (14.5 ounce) cans Mexican-style stewed tomatoes

1 rotisserie chicken, meat removed and chopped

water, as needed

DIRECTION

Step: 1

Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.

Step: 2

Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.

Step: 3

Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

NUTRITION FACT

Per Serving: 428 calories; protein 32.7g; carbohydrates 42g; fat 15.4g; cholesterol 65.1mg; sodium 1495mg.

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