Recipes - Black and White "Referee" Chili

Black and White "Referee" Chili

- submitted by Nina Swan-Kohler

Ingredients

• 1 large onion, chopped (2 cups)
• 1 cup chopped celery
• 1 Tbsp. vegetable oil
• 1 - 1 1/2 pounds boneless chicken breasts, cut into 1/2-inch pieces
• 2 cans (14 1/2 ounces each) or 1 carton (32 ounce) chicken broth
• 1 can (4 ounce) chopped green chilies
• 2 tsp. ground cumin
• 1 pkg. (2.75 ounce) country gravy mix (Pioneer Brand recommended)
• 1/2 cup cool water
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

Directions

1. In 4-quart saucepan or Dutch oven, cook and stir onion and celery in oil over medium high heat for 5 to 7 minutes, until onion is tender.
2. Add chicken and cook until chicken is no longer pink.
3. Add chicken broth, green chilies and cumin; heat to boiling.
4. Meanwhile, dissolve gravy mix in water. Stir into boiling soup; cook and stir until thickened.
5. Cover and simmer for 10 minutes to allow flavors to blend.
6. Stir in beans and cilantro; heat through.



Note: Chilies, ground cumin, and country gravy mix add just the right flavor and thickness to this soup.