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Black Bean Chicken Chili

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  • Black Bean Chicken Chili

    Click image for larger version  Name:	BlackBeanChickenChili.png Views:	62 Size:	562.7 KB ID:	208

    For this slow cooker creation, I made Black Bean Chicken Chili – and was deliciousness in a bowl! With homemade rice and quesadillas to round it out.

    4 Burrito Sized Tortillas
    2 cups Cheddar Cheese, shredded
    8 oz Sour Cream
    For the Chili
    1½ lb Chicken Thigh boneless, skinless
    1 28oz can Crushed Tomatoes
    1 15oz can Sweet Corn
    2 15oz can Black Beans drained
    3 Garlic Cloves minced
    ½ Yellow Onion diced
    1 tsp Cumin
    2 tsp Chili Powder
    1 tsp Parsley
    For the Rice
    2 cup Long Grain Rice
    1 tbsp Avocado Oil
    1 15oz can Tomato Sauce
    1 tsp Cumin
    4 cups Chicken Broth

    1. Place all ingredients for chili in the slow cooker. Stir to combine. Cover with lid and cook on low for 6 hours.
    2. At 5½ hours, remove the chicken from the pot and chop it into small pieces. Return chicken to pot and replace the lid.
    3. In a saucepan over medium heat, add oil and rice. Stir and cook until rice is lightly toasted. Add tomato sauce and cumin, stir to combine. Add chicken broth and cover with lid. Cook for 15 minutes (do not remove lid).
    4. Preheat griddle or large saute pan to medium-high. Put 1/2 cup of cheese on one half of a tortilla and fold the tortilla in half. Cook for 4-5 minutes on each side. Repeat with remaining tortillas. Cut each quesadilla into fourths.
    5. Place a portion of rice in a shallow bowl. Ladle chili over top and garnish with a dollop of sour cream in the center. Sere with 3 or 4 pieces of quesadilla.