Saturday, January 9, 2016

Saturday Recipe

I have to say, I am not too sure about the servings on this one, I think it would be a very small portion.

Chicken Chili with Black Beans and Corn


Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Serves: 8 Serving Size: 1 cup

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon  Paprika
1 1/2 teaspoons Oregano Leaves
1 teaspoon Cumin, Ground
1 teaspoon  Garlic Powder
1/4 teaspoon Red Pepper, Crushed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 cup Chicken Stock
1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Have a great weekend




  1. Serving sizes crack me up. Who eats 1 cup? Like with ice cream, the serving size is a half cup. As if. I think with this, if the serving size is a cup, you should probably be also serving some meat alongside it.

    1. Actually JoJo, looking at it again, with all those beans as well as the chicken it would probably be very satisfying anyway. I am very careful about portion sizes these days. As for ice cream, the only way I have eaten it in years is on a cone and you don't get a lot then.

  2. I have a friend who considers himself quite the chef. He's about to arrive at my house. I'll show him the recipe. It's just the sort of recipe he likes to try.

    Thanks and enjoy your upcoming Sunday, Jo.


    1. Well I hope he likes it.

      You too Gary.