We try to eat healthy in this house, which means we eat a lot of chicken. This is a great year-round black bean and chicken chili recipe that will be sure to please. It's full of flavor that only gets better the next day. Try this one the next time you are looking for a crowd-pleasing chili to serve for game day, Super Bowl, company potluck or just a great meal for the family.

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We belong to a great winery in the Sierra Nevada Foothills of Northern California and receive recipes with all of our shipments. This is one I received from them a number of years ago and have just recently rediscovered it. I have made some slight modifications to suit my taste. If you are looking for a great winery to visit and love red wine, please check out Jeff Runquist Wines, I promise you won't be disappointed.

Link to winery: https://www.jeffrunquistwines.com/

I am not affiliated with the winery in any way and do not receive compensation for recommending them. I have just been a proud wine club member of theirs for over 10 years.

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Ingredients:
2 cans Black Beans
8 Chicken Thighs (trimmed and cubed)
2 Large Onions (chopped)
3 Garlic Clove (minced)
2 Cups Chicken Broth
2 Links Andouille Sausage (cut into chunks)
5 Tomatoes (chopped)
1-2 Jalapenos (diced)
1/2 cup Beer (I prefer Amber Ale)
2 Tbls Olive Oil
1 tsp Cumin
1/4 tsp Cinnamon
1 Tbls Chili Powder
1 Tbls Smoked Paprika
1/2 tsp Thyme
1/2 tsp Oregano
Salt & Pepper to taste

Optional Garnish:
Fresh Cilantro, Avocado, Sour Cream, Cheese (Monterey Jack preferred), Diced chilies & Tortilla chips

Directions:
1. Add both cans of black beans and the chicken broth to a sauce pan and bring it to a boil. Turn heat down to low and simmer.
2. Add olive oil to a large stock pot over medium heat, add the minced garlic and stir for 1-2 minutes, then add the cubed chicken and cook through.
3. Add the chopped onion and cook until translucent.
4. Add the cumin, chili powder, and smoked paprika and stir to mix through and let cook for 10-15 minutes over medium-to-medium low heat.
5. Add the thyme, oregano, beer, jalapeno and chopped tomatoes and cook for 15-20 minutes over medium-to-medium-low heat.
6. Add the beans and mix thoroughly and allow to simmer on low heat for 15-20 minutes.
7. Add the sausage and continue cooking over low heat for 10-15 minutes.

Serve with your choice of cheese, sour cream, cilantro, avocado, tortilla chips or other.

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