ebony & ivory chili
(1 rating)
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Autumn has arrived and so have the chili and stews. I didn't have pinto beans on hand so I substituted black beans. It is now a family favorite.
(1 rating)
yield
6 -8
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For ebony & ivory chili
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2 Tbspolive oil
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4chicken breasts, boneless and skinless
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4roma tomatoes
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3cajun bell peppers or 1 small red pepper, diced
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1 csweet corn
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2 canchicken broth
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1 cangreen chiles, diced (7 oz)
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3 clovegarlic, minced
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1 Tbspparsley flakes
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1 tspground cumin
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1 tspblack pepper
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1/2 tspwhite pepper
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6-8green onions, diced
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2 csour cream
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1 cmilk (whole or 2% works best)
- NOTE:
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if you can't find cajun bell peppers add 1/2 teaspoon of cayenne pepper
How To Make ebony & ivory chili
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1In large pot, heat oil on high. Cook chicken breast thoroughly. Remove chicken from pot.
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2Add broth, peppers, corn, beans, tomatoes, and onions. Bring to a boil.
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3Shred chicken.
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4Add chicken, chiles, garlic, cumin, and pepper. Simmer 15 minutes.
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5Add sour cream and milk. Stir until smooth.
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6Serve with tortilla chips or corn bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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