Cuban Black Bean Chili

Cuban Black Bean Chili
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
80 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
80 minutes
Cuban Black Bean Chili
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
80 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
80 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 garlic cloves (minced)
  • 1 large red onion (diced)
  • 3 15.5-ounce cans black beans (drained)
  • 7.5 ounces chipotle pepper in adobo sauce (minced or pureed)
  • 2 14.5-ounce cans diced tomatoes
  • 2 cups chicken stock
  • 1/3 cup distilled white or apple cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
Toppings (optional)
  • sliced avocado
  • plantain chips
  • diced red onion
Servings: servings
Instructions
  1. Heat olive oil in a large pot over medium heat. Sprinkle chicken with salt and pepper and add to pot. Cover and let cook for 5 to 7 minutes or until undersides of chicken are nicely browned. Flip and cook another 5 to 7 minutes or until cooked through. Remove chicken from pot and let cool. 
  2. In the same pot, add garlic and onion (reserving some onion for garnish). Cook until onions are soft, 2 to 3 minutes. Add black beans, minced chipotle pepper in sauce, tomatoes with juices, chicken stock, vinegar, and spices. Stir to combine and continue cooking over medium heat.
  3. Using two forks, shred chicken and add to chili. Bring to a boil, then lower to a simmer; cover and cook for 1 hour. 
  4. Top with diced red onion, sliced avocado, and plantain chips, if desired. 
Recipe Notes

Per serving: 726 calories, 7 grams fat (1 gram saturated fat),
111 grams total carbs, 29 grams fiber, 59 grams protein

(Nutritional info excludes toppings.)