Black Bean and Chicken Chili

Black beans and chicken go well in an otherwise standard chili recipe.

Black Bean and Chicken Chili

1 quart chicken stock
1 - 6-oz can tomato paste

1 onion, chopped
1/2 cup steamed kale

1/3 cup chopped peppers
2 cups cooked black beans

1 cup diced chicken (not shown)
1 Tb cider vinegar
1 Tb Sugar
Chili powder to taste
Cumin to taste
1/2 cup chopped cilantro leaves

Put all but the cilantro leaves in a covered saucepan. Heat to simmering and cook for 5 minutes or longer, until onion is translucent.  Turn off heat, add cilantro leaves, let rest for 5 minutes and serve.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #91 in the Baker's Dozen Challenge Countdown.