05/02/2016 Checkerboard Chili
Recipe Courtesy of Cindy Schumacher
2 pounds skinless, boneless chicken breast
1 red pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced
3 Tbsp. olive oil
2 Tbsp. chili powder
1½ tsp salt
1 tsp. ground cumin
1 tsp. coriander
1 15 oz. can black beans, rinsed
1 15 oz. can Great Northern beans, rinsed
1 28 oz. can tomatoes, crushed
1 12 oz. can beer
1 10 oz. medium sharp cold pack cheese
Cut chicken into 1 inch pieces. In a soup pot, sauté chicken, red pepper, onion, and garlic in olive oil about 5 minutes or until chicken is cooked.
Add chili powder, salt, cumin, and coriander. Cook 3 more minutes.
Stir in beans, tomatoes with juice, and beer. Bring to a boil and simmer 45 minutes uncovered, stirring frequently. Reduce heat to lowest setting and stir in cheese. Serve when cheese is thoroughly melted.