Black Bean Chili Loaded With Superfoods: The Perfect Slow Cooker Recipe | #startTODAY | TODAY
TODAY nutritionist Joy Bauer gives busy mom Jenna Bush Hager a cooking lesson: a super easy chicken and black bean chili recipe with maximum nutritional value. Serve it in different ways throughout the week – as chili-stuffed bell peppers, chili tacos, or even chili burgers. Get the recipe!
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Black Bean Chili Loaded With Superfoods: The Perfect Slow Cooker Recipe | #startTODAY | TODAY
QUICK Chicken Chili Soup | Easy Chicken Black Bean Soup Recipe
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Here is one of my go to soup recipes when I'm pressed for time. You can add any veggies or garnishes you like to make it a delicious family meal.
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INGREDIENTS
2 - 15 oz cans of black beans (drained and rinsed)
2 - 12.5 oz cans of chicken breast (drained)
**you can also use 2 to 3 cups of shredded chicken
1 small onion diced
3 to 4 ears of fresh corn (frozen or canned corn work as well)
1 1/2 tbls chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
salt and pepper to taste
4 cups of chicken broth
8 oz to 9 oz crushed tomatoes
GARNISH with fresh avocado, cheese, sour cream, green onion, cilantro, lime or diced jalapeno. 6 to 8 servings
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MUSIC
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Quick Family Meal
Easy Soup Recipe
Dinner Ideas
Chicken Black Bean Soup
Chicken Chili Soup
Chicken & Black Bean Chili
PROCESS:
Make Chicken Stock:
Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery, and carrots. Add water until the chicken is completely covered. Bring to a boil then turn down the heat and simmer for 30 minutes.
Remove the chicken from the liquid and reserve on a platter. Strain the liquid and save for the chicken stock used later in the recipe.
For the Chili:
In a cast iron pot, heat olive oil, onions, anaheim peppers, jalapenos, and smoked chipotle peppers to medium. Add garlic, smoked andouille or chorizo sausage. Cook for 20 minutes. Season with a blend of salt, pepper, garlic, cumin and chili powder.
Add flour to soak up the oil and thicken the chili, stir. Add the chicken broth strained from the chicken thighs, along with black beans, Worcestershire, Tabasco and red wine vinegar. Cover and cook for 20 additional minutes. Use an emersion blender to puree some of the beans, not all. We want both textures; whole and pureed. Chop or shred the chicken and add to the chili.
Garnish / Finish
Pour into a large bowl, top with sour cream, tortilla strips and cheddar cheese. Top with fresh cilantro.
INGREDIENTS:
Chicken Stock
8 chicken thighs
½ cup olive oil (to cook chicken)
1 cup celery, chopped
1 cups onions, chopped
1 cup carrots, chopped
3 cups onions, diced
The Chili
¼ cup olive oil
3 cups onions, diced
2 cups anaheim peppers, diced
3 jalapenos, diced
2 tablespoons smoked chipotle, diced
2 tablespoons garlic, chopped
10 oz. smoked andouille or chorizo sausage
salt to taste
pepper to taste
½ teaspoon garlic powder
½ teaspoon cumin
1 tablespoon chili powder
½ - 1 cup flour
3 – 15oz cans black beans
1 tablespoon Worstershire
1 tablespoon Tabasco
3 tablespoons red wine vinegar
1 fresh bunch of cilantro, chopped
6 cups chicken broth
To Garnish:
sour cream
tortilla strips
cheddar cheese, shredded
Black Bean Chicken Chili
Loaded with shredded chicken, beans, corn, and spices, this Black Bean Chicken Chili is a quick and easy soup recipe. Enjoy as is, or serve with cornbread and a side salad!
GET THE RECIPE:
Green Pepper And Chicken with Black bean Sauce Recipe
Learn How to Cook Green Pepper And Chicken with Black bean Sauce Recipe
#greenpepper #blackbeansauce #blackbean #chinesechickenrecipes
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A Healthier Take: Chicken Chili with Black Beans and Corn
McCormick and blogger mom Hannah Keeley show us how to make a rich and hearty chicken chili, spiced up with a blend of McCormick paprika, oregano, cumin, garlic powder and crushed red pepper.
Get the recipe now: