This was a win!!! I sautéed cubed chicken, and seasoned it with regular chili powder (all I had on hand) garlic powder, cayenne pepper, and cumin (eyeballed amounts) I subbed a can of diced tomato for 1 cup of the chicken broth...kept everything else the same...quick, easy weeknight meal!
This ranks up there with my all time favorite soups. First of all, double the recipe, it's too much trouble and too good to only get 4 servings out of this soup. To help you decide how much pepper to use, use the full amount of ancho chili pepper. Ancho chili pepper only adds depth of flavor not heat. I did cut in half the chipotle chili pepper (that is where the heat is. I used the full amount of cayenne. I added a diced red pepper as I sautéed the onion. When you add the beans also add 2 cups of white frozen corn. For the garnish also use broken lime tortilla chips. I promise, doing it this way will not be too spicy hot but just wonderful.
As everyone mentions, this chili has a spicy kick to it. Be prepared to use the sugar to cool it down a little. I modified the recipe slightly by oven roasting the breasts, adding a jalapaño and 10oz frozen corn to a double portion. This chili is crazy good even with the kick! The best alternative I have made to beef so far!!
Get the recipe here >> Chili-Lime Beef and Black Bean Bowls with Avocado Crema @ healthyaperture.com
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