Mommy Hates Cooking

Chicken and Black Bean Chili

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Even though winter is almost over here in the “north”, I still like to cook a pot of chili for a good hearty meal. I think a big part of it is the physical therapy that comes with all the slicing, dicing and chopping, but I also love the aromatherapy that comes from a pot of chili baking in the oven.

I enjoy just about any kind of chili, so I like to experiment with flavors that can give this traditional favorite a bit of a twist. Switching from ground beef to ground chicken lowers the fat content and using black beans really boosts the protein power while making the chili super fiber friendly! I’ve also found that the little ones in the family are a little more receptive to the taste and texture of the black beans than they are to the red or white kidney beans that I ordinarily use. Frozen corn and a dash of lime give it color, zest and an authentic south of the border taste.
We like to serve it up garnished with a spoonful of sour cream, grated cheddar cheese and crushed tortilla chips. My favorite cooking method is a slow and low oven roast in my Dutch oven after browning, sautéing and assembling everything on the stove top. Sautéing before baking allows the meat and vegetables to begin to caramelize thus increasing their flavor.

Article supplied courtesy of Patricia at Patricia is a Wife, Mom and Nana from Muskoka, Canada who loves cast iron cooking, especially in a her Enamel Dutch Oven, and likes to share crafting, baking and cooking tips with readers everywhere. Black Bean and Chicken Chili is one of her cast iron cookware favorites.


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