Sometimes when you look at a freezer full of frozen chicken you have to get a little creative, and now that the weather is ,cooling off it's a great time of the year for a nice pot of home made chili. This recipe is quick, easy, and very tasty. Enjoy.
BLACK AND WHITE CHICKEN CHILI
1 tablespoon vegetable oil
4 chicken breasts, cut into bite-sized pieces
1 14.5 ounce cans diced tomatoes
1 14.5 ounce can black beans
1 14.5 ounce can white kidney (cannellini) beans
1 cup corn
1 chopped onion
2 tablespoons minced garlic,
(OR 2 or 3 cloves pressed fresh garlic)
1 tablespoon chili powder
2 tablespoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
Pour oil into skillet and heat. Once oil is hot add chicken pieces and saute for about 10 minutes, or until cooked all the way through. Remove from heat and spoon into a small stockpot. Add the tomatoes and the liquid from the kidney beans and black beans. Add the onion, garlic, seasonings and heat just to a boil. Cover and simmer on low for twenty-five minutes, stirring occasionally. Add beans and corn and simmer for another ten minutes. Top with grated cheese and sour cream, if desired. Goes well with corn bread.