No-Fat Black Jack Chicken Chili

  1. 1 (16-ounce) package dried black beans, picked over and rinsed
    1 (14.5-ounce) can diced tomatoes
    1 (8-ounce) can tomato sauce
    1 large red onion, finely chopped
    1 bunch cilantro, finely chopped (leaves only)
    2 fresh serrano chiles, stemmed and finely chopped
  2. 2 tablespoons chili powder
    2 teaspoons ground cumin
    1 teaspoon salt
    4 fresh boneless, skinless chicken breasts
    1 cup low-salt chicken broth
    1 teaspoon crushed dried oregano, crumbled
    1 lime, cut into wedges
    6 cloves garlic, finely chopped
  1. Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat.
  2. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender.
  3. Add tomatoes, tomato sauce, onion, cilantro, chiles, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.
  4. Meanwhile, prepare chicken. Cut into bite-size pieces.
  5. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes. Turn off heat and leave chicken in the broth.
  6. Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.
  7. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases