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No-Fat Black Jack Chicken Chili

    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 (see note)
    6 cloves garlic, finely chopped
    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

    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. Let beans soak 1 hour, then cook, covered, over low heat for 1
    hour or until tender. 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.
    Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. 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.
    Assemble: Thirty minutes before serving, add chicken with the broth to the
    chili. Simmer chili 30 minutes; serve hot with lime wedges.


    Makes 8 servings


 

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