Chicken, Chorizo and Black Bean Chili
Serves: 4
4 slices of Tandori Nan Whole Wheat flatbread, toasted according to package directions or cooked white rice2 Tablespoon Roasted Garlic Olive Oil
2 boneless, skinless chicken breasts – cut into thin slices
2 chorizo sausage links (or mild Italian sausage) -- cut into 1” slices
1 onion -- sliced or diced (see note)
1 Tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon dried oregano
1 cup chicken broth
1 8 oz can tomato sauce
1 15 oz can black beans -- drained or 1 1/2 cups of homemade cooked black beans
salt & pepper to taste
1 cup (approx) shredded cheddar cheese
1 cup (approx) sour cream
- In a large heavy bottom skillet, heat olive oil over high heat.
- Add onions, chicken and sausage until meat is browned and onions soften.
- Reduce heat to medium or medium-high, add the chili powder, cumin, oregano and stir for a minute.
- Stir in broth and tomato sauce. Cover and reduce heat to medium-low and simmer for about 5 to 8 minutes.
- Stir in black beans and cook until heated through about 3 minutes, season with salt and pepper to taste.
- To serve: Spoon chili onto individual bowls, top with about ¼ cup of cheddar cheese and a dollop of sour cream and serve with toasted Whole Wheat Tandoori Naan.
NOTES : Prep work is the key to many dishes -- including this one. Have everything cut and ready to go before you heat the olive oil. The other note is about the onions – if you’re kids are as picky as my 9 year old, cut in slices that you can easily pick out. If not, diced onions are perfect.
One more note, you can also serve this over a bed of brown or white rice.
As seen on Cincinnti's Fox19 Morning News....
