Chicken and Black Bean Chili

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Add the chicken and brown it on several sides, then transfer it to a clean plate; it does not need to be cooked through yet.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 gr Chicken Breast

   Cookware: large pot, plate, wooden spoon

3. Step 3

   Add the onion and bell pepper to the pot. Cook over medium heat until softened.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, cumin, chili powder, smoked paprika, oregano, and tomato paste. Cook until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 1.0 gr Dried Oregano, 12.0 gr Garlic, 6.0 gr Ground Cumin, 5.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the crushed tomato, chicken stock, black beans, salt, and black pepper. Return the browned chicken and any collected juices to the pot, then bring the chili to a simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 480.0 ml Chicken Stock, 2.0 gr Ground Black Pepper, 9.0 gr Salt, 824 gr Tomato

   Cookware: large pot, plate, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the chili thickens and the chicken reaches 74°C internally.

   Timer: 20 min (fixed)

   Cookware: instant-read thermometer, large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and stir in the lime juice and cilantro. Serve hot.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: large pot, wooden spoon