March 5, 2012

Sweet and Spicy Black Bean Chicken Chili

This recipe was pretty much a shot from the hip. I needed to come up with something using only the ingredients in my pantry. So, I had a little "Chopped" competition with myself! I love "Chopped," it's probably one of my favorite shows of all time. For those of you who don't know, "Chopped" is a show on Food Network where contestants get a basket of ingredients and must turn them into a delicious dish. So, in my "Chopped" competition with myself, my ingredients were chicken breast, black beans, sweet potatoes, half an onion, and canned diced tomatoes.... GO!

Sweet and Spicy Black Bean Chili

Yields: 9 servings
Serving Size: 1 cup
PointsPlus per Serving: 5 P+

2 cans black beans (15 oz each), drained and rinsed
1/2 cup chopped onion
1-2 cloves minced or crushed garlic (I used 2)
1 uncooked sweet potato, chopped (8.5oz or "medium")
2 cans diced tomatoes (14.5 oz each) 
1 3/4 pound uncooked boneless skinless chicken breast, cubed
1 tsp salt
2 TBS chili powder


Chop your sweet potato and onion. Mince or crush your garlic. Cube chicken breast into even pieces.

Spray a non-stick pot with cooking spray. Heat the pan on medium heat. Add the garlic, onion, and sweet potato. Cook until onion is translucent and sweet potato is tender.

Add chicken, salt, and chili powder. Cook until chicken is cooked through.

Add tomatoes (with their juice!) and drained/rinsed black beans.

Simmer 10 minutes until chili is heated through.

Serve with rice (additional points!) or as-is.



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