Season chicken breasts with chili powder, cumin, pepper and thyme.
Grill five minutes per side, or till cooked well. Shred into small pieces and reserve.
On stovetop, in large pot, saute onions, zucchini, corn and garlic in olive oil on med-low heat for about ten minutes. Add black beans and half of the spices. Saute another two minutes. Add tomato sauce and other half spices and let simmer, covered 15-20. Stir in chicken and let simmer, covered another 5 minutes.
Serve hot with cornbread.
Note- If necessary, add 1-2 Tbsp sugar to reduce acidity.
Originally Submitted
5/6/2009
0 Out of 5 from
0 reviews
You can add this Black Bean Chicken Chili recipe to your own private DesktopCookbook.
