Black Bean and Chicken Chili


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  • Prep Time: 00:00:00
  • Cook Time: 00:00:00
  • Total Time: 00:00:00


    skinless, boneless chicken breast halves 
    medium red peppers, chopped 
  • 1 1/2 
    medium onions, chopped 
    garlic cloves, minced 
  • tbsp 
    olive oil 
  • 1/4 
    chili powder 
  • tsp 
    ground cumin 
  • tsp 
    ground coriander 
    15- to 19-oz cans black beans, rinsed and  
    28-oz can Italian plum tomatoes, cut up 
  • cups 
    handful grated provolone or cheddar cheese 


Cut chicken into 1-inch pieces. Saute chicken, red peppers. onions and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin and coriander; cook 3 minutes. Stir in beans, tomatoes with their liquid, and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated. Makes 10 1-cup servings.