Spicy Black Bean and Chicken Chili
recipe slightly adapted from Dream Dinners…
3 (15-ounce) cans black beans, drained (great for you)
1 (11-ounce) can golden sweet corn, drained
3 roasted boneless, skinless chicken breasts, diced
2 teaspoons minced garlic
1 large yellow onion, diced
1/4 cup jalapenos, drained and chopped (optional)
1 (28-ounce) can diced tomatoes with juice
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
Mexican blend shredded cheese (optional)
sour cream (optional)
In a large crockpot, combine all ingredients and set crockpot to low. Simmer for 5 to 6 hours.
If using the stovetop, combine all ingredients in a large stockpot. Simmer the chili on low for 2 to 3 hours, stirring often, until thickened.
Serve topped with Mexican blend cheese and sour cream, if desired.
To make a layered Chili Dip: Combine 4 ounces of softened cream cheese and 4 ounces of sour cream in a small bowl. Spread in the bottom of an 8″ x 8″ baking dish and top with leftover chili. Top with shredded cheese. Cover with foil and store in refrigerator or freezer. When ready to eat, bring to room temperature and bake at 350 degrees for 20 minutes, or until cheese is melted and chili is heated through. Serve with tortilla chips