Betty Hakes' Recipe for Chicken, Chorizo, & Black Bean Chili

4 slices of Tandori Nan Whole Wheat flatbread, toasted according to package directions or cooked white rice

2 Tablespoon Roasted Garlic Olive Oil

2 boneless, skinless chicken breasts - cut into thin slices

2 chorizo sausage links (or mild Italian sausage) -- cut into 1" slices

1 onion -- sliced or diced (see note)

1 Tablespoon chili powder

1 teaspoon cumin powder

1 teaspoon dried oregano

1 cup chicken broth

1 8 oz can tomato sauce

1 15 oz can black beans -- drained  or 1 1/2 cups of homemade cooked black beans

salt & pepper to taste

1 cup (approx) shredded cheddar cheese

1 cup (approx) sour cream

  • 1. In a large heavy bottom skillet, heat olive oil over high heat.
  • 2. Add onions, chicken and sausage until meat is browned and onions soften.
  • 3. Reduce heat to medium or medium-high, add the chili powder, cumin, oregano and stir for a minute.
  • 4. Stir in broth and tomato sauce. Cover and reduce heat to medium-low and simmer for about 5 to 8 minutes.
  • 5. Stir in black beans and cook until heated through about 3 minutes, season with salt and pepper to taste.
  • 6. To serve: Spoon chili onto individual bowls, top with about ¼ cup of cheddar cheese and a dollop of sour cream and serve with toasted Whole Wheat Tandoori Naan.