Chicken, Black Bean & Zinfandel Chili

This dish was brought by one of our "Tasting Group" to an NE14ZIN.com tasting. It was a big hit, so I talked her into allowing me to put the recipe on the site. Serve with flour tortillas and a Zinfandel with some acid. This recipe will serve 6 to 8.

30 Ounce Can of Black Beans

1/2 Cup Zinfandel

3 Tbs Tomato Paste

1 Cup Chicken Broth

2 Tbs Chili Powder

2 Tbs Dried Oregano

2 tsp Ground Cummin

1 Pound Boneless, Skinless Chicken Thighs, or Rotisserie Chicken

Salt and Pepper

2 tsp cooking oil

3 Shallots, chopped

2 Medium Tomatoes, Peeled, Seeded and Chopped

15 Ounce Can of Black Beans, Drained

Cilantro

Drain the liquid from the 30 ounce can of black beans into a bowl. Add the Zinfandel, tomato paste, chicken broth,chili powder, cummin and oregano. Whisk until well blended.

Cut the chicken into bite-size pieces. Season with Salt and Pepper. Brown in a warmed skillet for 5 to 6 minutes, stirring occasionally. Add the chopped shallots and cook for one more minute.

Add the mixed broth and spices. Add the tomatoes and bring to a boil. Reduce the heat, cover and simmer gently for 20 minutes. Add all the drained beans and simmer an additional 15 minutes.

Serve and garnish each bowl with chopped cilantro.

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