| No-Fat Black Jack Chicken Chili |
1 (16-ounce) package dried black beans, picked over and
rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chiles, stemmed and finely chopped (see note)
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges
Place beans in a heavy, large saucepan and cover with water
by 3 inches.
Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes.
Cover and
turn off heat. Let beans soak 1 hour, then cook, covered, over low
heat for 1
hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chiles,
garlic, chili powder, cumin and salt. Bring to a boil over medium-high
heat,
stirring frequently, reduce heat to low, cover, and simmer 1 hour.
Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium
skillet, heat broth over medium heat until it begins to simmer. Add chicken
pieces and oregano. Reduce heat to medium-low, cover, and simmer until
chicken
is no longer pink, 3 to 4 minutes*. Turn off heat and leave chicken in
the
broth.
Assemble: Thirty minutes before serving, add chicken with the broth to the
chili. Simmer chili 30 minutes; serve hot with lime wedges.
Makes 8 servings
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