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Chicken
and Black Bean Chili
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by Dennis Weaver
This chili hits the spot on a cold
winter day. It's made with canned beans so it's a
snap to put together. Whether at home or in the RV,
this should go together in about a half hour.
As listed, this is a fairly mild chili.
If you like it hot, add more spices.
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Ingredients
3/4 cup uncooked white
rice
1 large onion, diced
2 chicken breasts, grilled and cubed
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano |
1 29-ounce can tomato
sauce
2 15-ounce cans black beans, drained
2 25-ounce cans diced tomatoes
1/3 cup brown sugar
1 cup water
cilantro
grated cheddar cheese for garnish |
1. Cook the rice according to package
directions.
2. Sauté the onion until it is tender-crisp.
Add the onion to a large soup pot.
3. Add the cooked and cubed chicken to the pot. Add
the garlic powder and oregano to the pot. Add the
tomato sauce, black beans, rice, tomatoes, and brown
sugar to the pot. Add the water and as much cilantro
as you would like. Stir to mix and heat the soup to
simmering. Serve hot with grated cheese. |
1/21/07
 Dennis
Weaver -- having burnt food from Miami, Florida
to Point Barrow, Alaska -- is RTA's road food expert.
He has logged thousands of hours on the roads, trails,
and waterways of America including many of Alaska's
wilderness rivers and has consistently been elected
the trips' "chief cook and bottle washer."
Dennis is currently general manager at The
Prepared Pantry, a company in Rigby, Idaho, that
produces ready-to-eat meals and baking mixes packaged
in Mylar. Weatherproof, bug-proof, and critter resistant,
they're ideal for both roadtrips and back woods camping.
Dennis may be reached at dweaver@preparedpantry.com. |
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