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Author Topic: Black Bean Chilli  (Read 194 times)
New Bee
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Posts: 6

Location: Tuscaloosa County, Alabama

« on: January 04, 2014, 04:53:22 AM »

Black Bean Chili

(When I first began using this recipe, it called for cubed chicken breast, and it's really good that way, being low fat and a bit of a change from ground beef. In addition to chicken, however, of course you may substitute ground beef, but I entered a meat company recipe contest and won using their ground breakfast sausage, just cooking and draining the meat beforehand as you would ground beef. It is not a recipe for chili purists, as it is not slow cooked and is ready in 30 minutes, but it is a favorite in our family.)

2 cups cubed chicken breast, cooked, or 1 Lb ground beef, cooked and drained, or 1 lb ground breakfast sausage, cooked and drained.
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and green chiles (hot or mild, your choice)
1 can diced tomatoes
1 package chili mix

Prepare meat and set aside.  in a large dutch oven, saute onions and celery until onions are clear and celery tender.  Add canned ingredients, stir in meat, and heat through.  Serve with low fat sour cream and cheddar cheese, if desired.  This freezes well. 
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