"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Chili with black beans Recipe

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This recipe for Chicken Chili with black beans, by , is from Bunco Cookbook part 2 Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Ginnelly
Added: Thursday, October 8, 2009


1 Can of Rotel
8 oz. Corn frozen
1 lb. Cooked and shredded chicken breast
4 tsp. Chili Powder
1/4 tsp. Garlic Powder
1/2 tsp. Black Pepper
1/2 tsp. Salt
1 Green Pepper finely diced
8 oz. Tomato sauce
14 1/2 oz. Can of diced Tomatoes
30 oz. Black Beans
Cooking Spray as needed
1 Cup red onion diced
1 tsp. Cajun Seasoning
1/2 Cup Picante sauce
14 oz. Chicken broth
1 tsp. Cumin

In a skillet cook chicken and set aside. In a large stock pot spray with cooking spray and add onions and green peppers. Saute until tender. Add all other ingredients to stock pot except corn. Bring to a boil, then reduce heat and simmer for 12-15 minutes. Add corn and return to a simmer for a few more minutes before removing from heat. Garnish with tortilla chips and cheese.

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