BLACK BEAN CHICKEN CHILI by NancyC
Makes 4 servings

1 Tablespoon light olive oil or canola oil
1 cup chopped onion
2 to 3 cloves garlic, finely chopped
1 (1-pound) package boneless, skinless chicken breast halves, uncooked and cut into chunks (about 1/2″ or a little smaller)
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 cup chicken broth
1 teaspoon lime juice, fresh-squeezed or bottled
1 (15-ounce) can corn, well-drained
1 (15-ounce) can black beans, drained and rinsed
1 (4.5-ounce) can chopped green chiles
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes
Dash of salt, if desired
2 Tablespoons finely chopped fresh cilantro
Shredded Monterey Jack or Cheddar cheese, for garnish
Finely chopped fresh cilantro, for garnish

In a large saucepan (a 4-quart size works well), heat olive or canola oil over medium-high heat. Cook and stir onion, garlic, and chicken chunks in oil for 5 minutes or until chicken is no longer pink in center (if you’re having trouble cutting the chicken before you cook it, you can cook it first and then cut it into chunks).

Stir in diced tomatoes, tomato paste, chicken broth, and lime juice; stir until mixture is well blended. Add corn, black beans, and green chiles, stirring until blended. Next, add ground cumin, chili powder, red pepper flakes, and a dash of salt if desired, stirring until blended. Then stir in 2 Tablespoons of the chopped fresh cilantro, stirring until it’s well blended in the chili mixture.

Heat chili to boiling, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Serve in bowls and garnish with finely chopped fresh cilantro and shredded Monterey Jack or Cheddar cheese. You can also serve this chili over rice.

Recipe from NancyC | nancy-c.com