2 chicken breast
3 celery stalks. diced
1/2 onion, diced
2 cloves of garlic, minced
2 T. olive oil, for sauteing and cooking chicken
1 can of black beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of your favorite chili
1 tsp. cumin
1 tsp. chili powder
salt and pepper to taste
1/2 cup of ketchup
1/4 cup of your favorite BBQ sauce, or more if you want a sweet or smoky flavor
shredded cheese, sour cream, diced avocado, etc..for toppings
1. In a saute pan, add oil and saute onion, celery and garlic for 3 minutes, or until tender. Remove from pan and add more oil and diced chicken. Cook until meat is not pink in the center, about 5-8 minutes. I cubed my chicken into 1 inch pieces. Combine chicken and vegetables.
2. With the first ingredients combined, add the remaining ingredients. You can adjust the ketchup and BBQ sauce based on how "saucy" you want your chili. If you have the time, let the chili simmer for at least 30 minutes or longer. I find that the longer it sits the more the beans and chicken have a chance to absorb the seasonings.