Black Bean Chili

Servings: 6 | Serving size: 1 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers. Serve with Cornbread Muffins.

Ingredients

• 1 tsp. olive oil
• 4 cloves garlic (sliced thinly)
• 2 large onions (diced)
• 1 1/2 lbs. boneless, skinless, chicken thighs
• 3 15-ounce cans no salt added black beans
• 2 cups no salt added vegetable stock
• 1 15-ounce can no salt added diced tomatoes
• 2 tsp. chili powder
• 2 tsp. smoked paprika
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/4 tsp cinnamon
• 3/4 tsp. salt
• fresh ground black pepper to taste
• 3 ounces reduced fat cheddar cheese (shredded)
• 1/2 cup cilantro leaves
• 6 Tbsp. reduced fat sour cream

Place the olive oil in a large sauce pan over medium high heat. Add the garlic and cook, stirring frequently, for about 2 minutes.

Add the diced onion and cook for about 3 – 5 minutes until the onions have softened slightly. Add the chicken thighs and brown them lightly.

Add the water, chili powder, cumin, salt, pepper, cinnamon and black beans. Stir.

When the chili begins to boil reduce the heat to medium or low so that the chili will simmer. Cook for about 40 minutes, stirring occasionally.

Serve topped with 1/2 ounce shredded cheese and 1 Tablespoon sour cream per serving and sprinkle the cilantro over the top.