Recovery Food: Chicken & Black Bean Chili

There is nothing better than finishing a run on a cold winter morning, and returning home to a hot bowl of this power-packed chili within that oh-so-important 30 min window.  I love a one dish meal that includes protein, fiber and vegetables all in one pot!  I got this recipe from nutritionist Kira Neumann years ago and it has become a family favourite - even my super picky son cleans up his whole bowl.  Cheap, easy, full of flavour and SO good for you.  It passes all my criteria, so I thought I would share it with those of you who need something new on the menu!

This recipe makes a HUGE batch - I usually make it Friday night and it feeds us all weekend. If you want a vegetarian option, just omit the chicken!

Chicken and Black Bean Chili

10 boneless/skinless chicken thighs
2 onions
3 cloves garlic
3 small red chili peppers (opt)
1 large bunch fresh cilantro
2 large cans diced tomatoes
3 cans black beans, drained & rinsed
3 cubes vegetable boullion
1 tbsp salt
2 tbsp paprika
1 1/2 tsp oregano
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tbsp honey

1-2 limes (don't omit - this makes the dish)
2 yellow peppers, chopped



Cut the chicken into 1 inch cubes and sauté in olive oil in a large deep pan.  Chop the onion, cilantro stalks (save some leaves for garnish), chillies, and garlic in a food processor. Add to the chicken and sauté until soft.  Add the tomatoes, beans and all the spices and honey.  Simmer for 30-40 minutes.  Add the lime juice and the yellow pepper just before serving.  Heat through.  Serve with plain greek yogurt, sour cream or cottage cheese, and fresh cilantro.  This dish freezes really well.