Backwoods Black Bean Chili

SERVES: 10

COOK TIME: 55 Min

When the Test Kitchen made this, everyone instantly fell in love. That's 'cause this chicken chili recipe is packed with flavor from onions to green chilies just to name a few. We call this our Backwoods Black Bean Chili 'cause it's the perfect down-home potluck dish!

What You'll Need

1 tablespoon olive oil
2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 onion, chopped
1 garlic clove, minced
4 cups chicken broth
1 (14-1/2-ounce) can diced tomatoes
3 (16-ounce) cans black beans, undrained
1 1/2 cup frozen corn
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin

What to Do

In a soup pot over medium heat, heat oil. Sprinkle chicken with salt and pepper. Add to pot with onion and garlic, and saute 5 to 6 minutes, or until chicken is browned.
Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.