Three Pepper Black Bean Chicken Chili

THREE PEPPER BLACK BEAN CHICKEN CHILI

Here is another variation on the classic chili dish. This time I used three varieties of peppers and my homemade cilantro salsa that I made for empanadas. By far I believe this is the best Chili I have made to date. Give it a try!

2 chicken breast, boiled and diced

2 cans of black bean, drained

3 peppers, red, yellow, orange, diced

1 red onion, diced

3 to 4 garlic cloves, diced

2 cubes of chicken stock

4 cups of water

2 cups of cilantro salsa

salt

pepper

1 tbsp chili powder

1 tbsp paprika

1 tsp aji colorado (ancho chili paste)

canola oil

1. I used chicken that I had boiled to make chicken soup from the day before. Cut away the bone and dice the chicken in bite size pieces. Set aside.

2. In a large stock pot, heat the canola oil and add the vegetables to brown for 4 to 5 minutes.

3. Stir in the seasonings.

4. Add the beans and combine with the vegetables.

5. Pour in the cilantro salsa. Mix together for 2 to 3 minutes.

6. Pour in the water and chicken stock. Simmer for 30 minutes.

7. At 15 minutes of simmering add the diced chicken. Stir together and continue to simmer.

CILANTRO SALSA

1 bunch of fresh cilantro

1 pint of cherry tomatoes

salt

pepper

4 to 5 garlic cloves

oregano

juice of 1 lime

1. Place all the ingredients in a blender or food processor and blend together until smooth.