Black Bean & Chicken Chili

Lighter and faster than a long-simmered beef chili, this chicken version comes together in under an hour. Cubed chicken breast, sweet red peppers, onion and garlic get a quick saute, then the spices go in.

Do not skip that spice step. Blooming the chili powder, cumin and coriander in the hot oil for a few minutes wakes up their flavor before any liquid hits the pan.

The not-so-secret ingredient is a cup of beer, poured in with the black beans and tomatoes. As it simmers down, the beer adds a malty, savory depth that makes a quick chili taste like it cooked all day.

Fifteen minutes of bubbling is enough to meld everything and cook the chicken through. Stir in corn if you like, and finish with whatever toppings you love: cheese, sour cream, avocado or a squeeze of lime.

Pro Tips

• Bloom the spices in the oil for the full few minutes before adding liquid. It deepens the flavor far more than dumping them into the broth.
• Do not overcook the chicken. Cut into one-inch pieces, it cooks fast and stays juicy in the quick simmer.
• Use a beer you would drink. An amber or lager adds richness without bitterness.

Variations

• Add corn, as the recipe suggests, for sweetness and texture.
• Use chicken thighs for even juicier meat, or swap in ground turkey.
• Skip the beer and use chicken broth for an alcohol-free version.