Chicken and Black Bean Chili

Ingredients

• Chicken breast (cooked, shredded) 6 oz
• Black beans (cooked) 1/2 cup
• Diced tomatoes 1/2 cup
• Onion 1/4 cup
• Chili powder 1 tsp
• Olive oil 1 tbsp

Method

1. Prepare ingredients. Gather all ingredients. Finely chop 1/4 cup of onion. If your chicken breast is not yet cooked, cook it by boiling or baking until fully done, then shred it with two forks.
   Tip: Use pre-cooked chicken to save time.
2. Sauté onions. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the finely chopped onions and sauté for about 5 minutes, stirring occasionally, until they become translucent and soft.
   Tip: Don’t rush this step; soft onions add sweetness and depth to the chili.
3. Add spices. Add 1 teaspoon of chili powder to the sautéed onions. Stir well and cook for 1 minute to release the spices’ aroma.
   Tip: Toast the chili powder gently to enhance its flavor.
4. Add tomatoes and beans. Pour in 1/2 cup of diced tomatoes and 1/2 cup of cooked black beans. Stir to combine all ingredients evenly.
   Tip: Use canned diced tomatoes with their juice for extra flavor.
5. Simmer chili. Add the shredded chicken breast to the pot. Stir everything together and reduce heat to low. Cover and let the chili simmer gently for 15 minutes, stirring occasionally to prevent sticking.
   Tip: Simmering allows flavors to meld beautifully.
6. Final seasoning and serve. Taste your chili and adjust seasoning if needed (salt or additional chili powder). Serve hot, optionally garnished with fresh herbs or a dollop of sour cream.
   Tip: Letting chili rest a few minutes before serving enhances flavor.

Pro tips

• Use pre-cooked chicken to reduce preparation time.
• Simmer chili slowly to develop deeper flavors.