Chicken and Black Bean Chili

Ingredients:

• 1/2 cup olive oil (or vegetable oil) divided
• 1 - 1/2 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 to 3 Tbsp. chili powder
• 1 Tbsp. cumin seeds
• 2 cups diced yellow onions
• 1 cup seeded, diced poblano chiles
• 1 red bell pepper
• 3 - canned chipotle chiles in adobo sauce, minced
• 1/4 cup minced garlic
• 1 - 14.5 oz.can black beans
• 1 - 15 oz. can diced tomatoes
• 2 ears corn, kernels cut from the cobs
• salt
• freshly ground pepper
• 1 ripe avocado, halved, pitted, and diced
• 1 cup cherry tomatoes, quartered
• 1/2 red onion, diced
• 1/2 bunch fresh cilantro, minced
• 1/2 cup freshly squeezed lime juice
• 2 jalapeno chiles, seeded and minced
• 1- 1/2 tsp. kosher salt
• 1/2 cup crumbled Mexican cotija cheese
• 1/2 cup grated mixed cheddar and Monterey Jack cheeses

Directions:

Heat 1/4 cup of the oil in a heavy-bottomed, 8-quart pot over medium heat.

Add the chicken, chili powder, and cumin seeds and saute until the chicken is cooked through, 4-6 minutes.

Transfer the meat to a bowl and set aside.

Return the pot to the heat, add the remaining 1/4 cup of oil, and cook the yellow onions, poblanos, bell pepper, chipotles, and garlic, stirring frequently, until the onions start to brown.

Stir in the beans with their liquid, tomatoes, and corn and return the cooked chicken with all its juices. Turn the heat down to low and simmer, stirring every 5 minutes, until the chicken is cooked through and tender, about 25 minutes. Season with salt and pepper.

In a large bowl, combine the avocado, tomatoes, onion, cilantro, lime, jalapenos, and salt. Set aside.

To serve, ladle the chili into bowls and top with the salsa and the cheeses.

Source: The Penny Saver Ad

By Vi Johnson from Moorpark, CA