Chicken Chili with Corn and Black Beans
This chili is best made the day before and can be spiced up with cayenne pepper if desired. An extra can or two of beans stretches the dish well without being overwhelmed. Leftovers can be frozen in an airtight container.
3 ½ to 4 pound chicken
2 tablespoons dried oregano
2 onions, chopped
1 tablespoon salt
2 tablespoons olive oil
2 green bell peppers, diced
3 garlic cloves
¼ cup chili powder
½ teaspoon ground cumin
½ teaspoon black pepper
2 cups fresh, frozen or canned corn kernels
1 can black beans, drained and rinsed
grated cheddar or Jack cheese
Combine the chicken, half the onion, the salt and enough water just to cover. Simmer for 1 hour and transfer the chicken to a plate. Boil the broth until it is reduced to 4 cups. Discard the skin and bones from the chicken and chop the meat coarse.
In a large saucepan cook the remaining onion, green peppers and garlic in the oil, stirring over moderate heat until golden. Stir in the chili powder and cook for 1 minute. Stir in 3 cups of the broth, the chicken, cumin and pepper and simmer the chili for 30 minutes.
Stir in the corn and beans and simmer another 15 minutes.
- Serves 8
From Leslie Glover Pendleton