← Back to Search Results
American
Chicken Black Bean Chili

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 12 cups

Ingredients

  • 1 pound black turtle beans, rinsed and picked over to remove debris
  • 16 cups mineral or filtered water
  • 4 tablespoons peanut oil
  • 1 whole chicken (about 4 pounds), cut up
  • 3 medium white onions, chopped
  • 2 carrots, peeled and chopped
  • 2 red bell peppers, seeded and chopped
  • 2 Pickled Jalapenos (see Note), diced
  • 1 habañero chile pepper, seeded and chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin seeds
  • 1½ teaspoons ground coriander seeds
  • 2 bay leaves
  • 1 tablespoon dried Mexican oregano, or regular dried oregano
  • 2 teaspoons kosher salt
  • 1 (28-ounce) can whole tomatoes, diced
  • ½ cup uncooked bulgur wheat
  • 1 teaspoon habañero pepper sauce
  • 1 teaspoon minced fresh garlic
  • ½ cup chopped fresh cilantro

Directions

1. Place the beans in a large stockpot. Pour over 8 cups of the water, bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the beans are tender. Set aside until ready to use.

2. Meanwhile, heat 2 tablespoons of oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the remaining water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside (see Notes).

3. Heat the remaining 2 tablespoons of oil in the pot and add the onions, carrots, bell peppers, jalapeños, and habañero pepper. Sweat for 4 minutes, until tender.

4. Add the chili powder, cumin, coriander, bay leaves, oregano, and salt and stir to coat vegetables. Simmer 5 minutes to cook the spices and increase flavor.

5. Return the chicken to the pot and add the reserved poaching liquid and tomatoes. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes.

8. Return the beans to the pan and stir in the bulgur. Simmer for 20 minutes, until the bulgur is tender.

7. Remove from heat and stir in the habañero sauce and garlic.

8. To serve, remove the bay leaves, ladle the chili into bowls, and top with the chopped cilantro.

VARIATION: TURKEY RED BEAN CHILI

Substitute red kidney beans for black. Sauté 1 pound of ground turkey meat in 2 tablespoons oil until browned and cooked through, about 5 to 7 minutes. Remove the meat with a slotted spoon, reserving the oil in the pan. Pick up the recipe where instructed to sweat the Vegetables In oil (step 3). Add the turkey meat when instructed to add chicken, 8 cups Vegetable stock or water and tomatoes (step 5). Proceed with the recipe as directed.

Notes

To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.

Pickled Jalapeños

12 jalapeño peppers, stem ends trimmed and halved crosswise

2 cups distilled white vinegar

1 tablespoon kosher salt

½ teaspoon cayenne pepper

1. Combine all the ingredients in a sealable container.

2. Refrigerate for at least 3 days before using.


© 1999 Carla Ruben, Bob Spiegal, and Peter Siegal
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

433kcal (22%)
142mg (14%)
45mg (75%)
188mcg RAE (6%)
1413mg
157mg
33g
6g
14g
53g
58mg (19%)
843mg (35%)
2g (11%)
11g (17%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
good-to-the-grain Good to the Grain
by Kim Boyce
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?