The Dumpling Diary

Dis cooking so you cooking too.

Black Bean Chicken Chili July 5, 2009

Filed under: Main Dishes,Side Dishes,Soups, Sauces and Stews — Meg @ 4:58 pm

Also developed the same summer, with George Snow.  In fact, I think I might throw in a few others from that summer, into this post too. A lot of them are Caribbean-inspired, considering the mass amounts of Jimmy Buffett streaming out of the stereo… “FML.|

Black Bean Chicken Chili


2 boneless, skinless chicken breasts
2 pinches each, chili powder and cumin
1 pinch black pepper, 1 pinch thyme
4 cups tomato sauce
1 19 oz can black beans, well rinsed
2 small or 1 large zucchini, in 3/4 inch cubes
1 ear fresh corn, cut off in niblets
1 medium onions, chopped
2 cloves garlic, minced
1 1/2 – 2 Tbsp chili powder
1 1/2 tsp cumin
2 pinches thyme
1 tsp salt
1 tsp black pepper
1 1/2 Tbsp olive oil


Season chicken breasts with chili powder, cumin, pepper and thyme. Grill five minutes per side, or till cooked well. Shred into small pieces and reserve.

On stovetop, in large pot, saute onions, zucchini, corn and garlic in olive oil on med-low heat for about ten minutes. Add black beans and half of the spices. Saute another two minutes. Add tomato sauce and other half spices and let simmer, covered 15-20. Stir in chicken and let simmer, covered another 5 minutes.

Serve hot with cornbread. Note- If necessary, add 1-2 Tbsp sugar to reduce acidity.


Garden Tomato Sauce


7 Heinz 1337 tomatoes, very ripe
2 1/2 cups Robin Red cherry tomatoes, very ripe
2 small hot banana peppers, chopped
1 small green bell pepper, chopped
2 small yellow onions
1 1/2 tsp basil
4 cloves garlic, minced
3 Tbsp white sugar
3/4 tsp hot pepper sauce
1 1/2 tsp salt
1 tsp black pepper


Peel and seed tomatoes (excluding cherries), meanwhile, combine peppers and onions in 1 Tbsp olive oil and sweat 15 minutes as you prepare tomatoes. Once they are ready, chop up and add to peppers and onions. Add all other ingredients and cover. Let simmer 1 hour. Pour into blender in 2 batches, half full, puree till smooth.

Will keep in freezer for up to a year, makes 5 cups.


Yellow Rice


1 1/2 cups rice
3 cups water
1 1/2 Tbsp oil
1-2 scotch bonnet peppers (or hot banana peppers), chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1-2 cloves garlic, minced
1 1/2 Tbsp thyme
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
pinch cumin
pinch chili powder
1 tsp turmeric


Heat oil in pan and saute vegetables till they become aromatic and slightly golden, and add all other ingredients, bringing to a boil.

Cover and turn heat to low and simmer 15-20 minutes, letting sit 5 minutes after, off heat.

Jerk Chicken


Enough chicken to serve 4, preferably dark meat.
1/3 cup oil
1/4 cup Mr. Gouda’s (!!!!) jerk seasoning, plus another 1/3 cup
1/2 tsp ginger
4 Tbsp brown sugar
1-2 garlic cloves, minced
1/2 tsp nutmeg
1 1/2 Tbsp thyme
1 1/2 tsp salt
1/2 tsp black pepper
1-2 habenero peppers
splash of soy sauce
1 medium onion, chopped


Poke holes all over chicken with a fork and work 1/2 cup jerk seasoning into it, massaging. In a blender, combine all other ingredients till smooth. Pout into freezer bag with seasoned chicken and let marinate in fridge at least three hours.

Grill till chicken is cooked and nearly blackened.


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