Black Bean Chicken Chili

Vi’s favourite – one of them – from Canadian Living’s Cookbook
Note: You can hugely modify this recipe to taste.

  • 2 tsp. vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. (approx) ground chicken
  • 1 green or red pepper, chopped
  • ½ c. chopped celery
  • approx 4 tsp. chilli powder
  • 1 tsp. cumin (I omit)
  • salt (I omit)
  • 1 tsp. oregano
  • hot pepper sauce or flakes – a bit to taste
  • 1 can (28 oz.) tomatoes (broken up) (sometimes I use 2 cans if I add extra veggies)
  • I add ½” cubes yams –raw
  • 2 c. cooked black turtle beans
  • 1 c. frozen corn kernels or 1 can
  • ¼ c. chopped fresh parsley or a bit of dry

Oil in Dutch oven, garlic and onion 3 mins. Add chicken, cook till no pink. Add spices and herbs except parsley, if using fresh. Stir in all veggies except corn (and beans). Stir in tomatoes. Low heat, simmer, covered, about 20 mins or until yams are done. Add corn and parsley and simmer 5-10 mins more. If you like chick peas, you can add some too. If you want, you can substitute red kidney beans for the black beans. So-o-o-o flavourful!

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