Black Bean And Chicken Chili Recipe

• 1 pkt small black (turtle) beans (12 ounces)
• 1 lrg ham hock or possibly a ham bone
• 1 lrg or possibly 2 small onions -- diced
• 2 lrg clv garlic -- chopped
• 1 Tbsp. oil
• 1 can crushed tomatoes with added puree (28 ounces)
• 3 Tbsp. chili pwdr to taste (3 to 4)
• 2 tsp each: grnd cumin -- salt
• 1 tsp each: basil -- oregano
• 1/4 tsp freshly grnd pepper
• 1/2 lb chicken meat (no skin) diced
• 1 x green bell pepper seeded, diced
• 2 sm zucchini cut into 1/2-inch cubes
• 1 c. frzn corn kernels Minced fresh cilantro optional Warm red pepper sauce to taste - optional

1. Soak beans in a large bowl of water overnight.
2. Or possibly, put beans with water to cover in a 4 1/2-qt saucepan or possibly Dutch oven.
3. Heat to boil; boil 1 minute.
4. Remove from heat and let stand 1 hour.
5. Drain well.
6. Put beans with fresh water to cover in a 4 1/2-qt saucepan; add in ham hock.
7. Heat to boil; reduce heat.
8. Simmer, stirring occasionally, till beans are almost tender, 1 to 1 1/2 hrs.
9. Strain beans, reserving beans and cooking liquid separately.
10. Finely chop any lean meat from ham hock.
11. Meanwhile, cook onions and garlic in oil in 4 1/2-qt saucepan till soft.
12. Stir in minced ham hock meat, beans, tomatoes, seasonings and sufficient of the bean liquid (about 2 c.) to make a medium-thick chili consistency.
13. Heat to simmer; cook, stirring often, for 20 min.
14. Stir in chicken, green pepper and zucchini.
15. Simmer till chicken is opaque, about 5 min.
16. Stir in corn; simmer about 5 min.
17. Taste and adjust seasonings.
18. Serve sprinkled with cilantro and warm sauce.
19. NOTES:
20. Yield: 8 servings
21. Preparation Time: 30 minutesSoaking time: 1 hour or possibly overnight
22. Cooking Time: 2 hrs
23. Categories: main

black, ham hock, onions, garlic, oil, tomatoes, chili pwdr, salt, oregano, freshly grnd pepper, chicken meat, green bell pepper, zucchini, corn kernels

Taken from cookeatshare.com/recipes/black-bean-and-chicken-chili-85147 (may not work)