Chicken and Black Bean Chili
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Recipe Intro From dianemorrisey
How do you chili? @dianemorrisey & our @mollyean4 are making their best chili using Tuttorosso Tomatoes on IG Live @thefeedfeed Thursday, 10/15 at 3PM ET!
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Recipe Card
ingredients
- 2 large yellow onions, diced into 1-inch chunks
- 3 bell peppers, diced into 1-inch chunks
- 3 cloves of garlic, chopped
- 1 jalapeno, seeded, and chopped
- 1/4 cup Tuttorosso Tomato Paste
- 3 tablespoons canola oil
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried red pepper
- 1/4 teaspoon cayenne pepper, more if needed
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 (28-ounce) cans Tuttorosso Crushed Tomatoes, liquid reserved
- 1 bottle or can of beer
- 1 cup water
- 4 cups chicken, precooked and chopped
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup frozen corn
Method
Step 1
Cook the peppers, onions, jalapeño, and garlic in the oil over medium-low heat for 10 minutes.
Step 2
Add the Tuttorosso Tomato Paste and cook for 5 minutes, stirring occasionally. It will begin to caramelize on the bottom of the pot, that’s what you want.
Step 3
Add the chili powder, cumin, smoked paprika, red pepper flakes, cayenne, salt and pepper and cook for 1 minute. Add the Tuttorosso Crushed Tomatoes, beer and water and bring to a boil, then reduce to a simmer. Simmer for 20 minutes covered.
Step 4
Add the chicken, beans and corn and simmer, uncovered, for another 30 minutes. Check for seasoning. Remove from heat and stir in cilantro.