Latest Product Alert: Product Recall for Western Family 3 Inch Tart Shell (228g), Best Before Date: 2017 DE 07. Return for refund. For more information, please visit: https://goo.gl/H86HVv
Close Banner
Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Black Bean and Chicken Chili

Ingredients

  • 1 pound (450 g) Maple Leaf Prime Chicken Breast, cubed
  • 1/4 cup (60 mL) canola oil
  • 1 onion, sliced
  • 1 carrot, diced
  • 1 rib of celery, diced
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (3 mL) ground coriander
  • 1 tbsp (15 mL) chili powder
  • 1/2 tsp (3 mL) Tabasco
  • 2 cans (398 mL) Western Family Fire Roasted Tomatoes
  • 1 tsp (5 mL) kosher salt
  • 1 can (398 mL) Western Family Black Beans, drained and rinsed
  • 1 cup (250 mL) frozen or fresh corn
  • 1/4 cup (60 mL) fresh cilantro, chopped
  • 1/2 cup (125 mL) sour cream
  • 1 avacado, diced

Directions

Directions

1. In a large skillet, over med/high heat, add the canola oil.  Season the chicken with salt and pepper.  Cook the chicken in batches and set aside.
2. In the same skillet, add the onions and cook for 5 minutes.  Add the carrot, celery and cook for 5 minutes.  Lastly, add the garlic, cumin, coriander, Tabasco and the chili powder and cook for 2 minutes and then add in the tomatoes and salt.  Bring the sauce to a simmer and cook for 15 minutes.
3.  Add the black beans, cooked chicken and the corn and cook for 5 more minutes.  Season to taste with salt and pepper.
4. Serve with garnished with sour cream, avocado and cilantro.
Tip:  Double the Tobasco to make this chili extra spicy

Back to Fresh Solutions

Related Recipes

Black Bean and Chicken Chili

Ingredients

  • 1 pound (450 g) Maple Leaf Prime Chicken Breast, cubed
  • 1/4 cup (60 mL) canola oil
  • 1 onion, sliced
  • 1 carrot, diced
  • 1 rib of celery, diced
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (3 mL) ground coriander
  • 1 tbsp (15 mL) chili powder
  • 1/2 tsp (3 mL) Tabasco
  • 2 cans (398 mL) Western Family Fire Roasted Tomatoes
  • 1 tsp (5 mL) kosher salt
  • 1 can (398 mL) Western Family Black Beans, drained and rinsed
  • 1 cup (250 mL) frozen or fresh corn
  • 1/4 cup (60 mL) fresh cilantro, chopped
  • 1/2 cup (125 mL) sour cream
  • 1 avacado, diced

Directions

Directions

1. In a large skillet, over med/high heat, add the canola oil.  Season the chicken with salt and pepper.  Cook the chicken in batches and set aside.
2. In the same skillet, add the onions and cook for 5 minutes.  Add the carrot, celery and cook for 5 minutes.  Lastly, add the garlic, cumin, coriander, Tabasco and the chili powder and cook for 2 minutes and then add in the tomatoes and salt.  Bring the sauce to a simmer and cook for 15 minutes.
3.  Add the black beans, cooked chicken and the corn and cook for 5 more minutes.  Season to taste with salt and pepper.
4. Serve with garnished with sour cream, avocado and cilantro.
Tip:  Double the Tobasco to make this chili extra spicy