Chicken, Chorizo and Black Bean Chili

Serves: 4

4 slices of Tandori Nan Whole Wheat flatbread, toasted according to package directions or cooked white rice
2 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

 

1. In a large heavy bottom skillet, heat olive oil over high heat. 
2. Add onions, chicken and sausage until meat is browned and onions soften.
3. Reduce heat to medium or medium-high, add the chili powder, cumin, oregano and stir for a minute. 
4. Stir in broth and tomato sauce.  Cover and reduce heat to medium-low and simmer for about 5 to 8 minutes.
5. Stir in black beans and cook until heated through about 3 minutes, season with salt and pepper to taste.
6. 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....