• 1/2 cup chopped onion
  • 5 garlic cloves, pressed
  • 1 large Anaheim pepper, chopped with seeds removed
  • 2 jalapeno peppers, chopped with seeds removed
  • 1/4 cup extra virgin olive oil
  • 2 (35 oz) cans stewed tomatoes, crushed
  • 1 bag of homemade black beans, thawed (see black bean recipe below)
  • 2 Tbsp tomato paste
  • 3/4 cup chicken stock
  • 3 Tbsp chili powder (up to 4 Tbsp)
  • 1 Tbsp cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 cups shredded, cooked chicken meat
  • Shredded cheddar cheese, cilantro and sour cream for garnish


In a large sauce pan, add olive oil and onions. Cook over med-high heat, stirring frequently, until golden, about 5 min. Add garlic, peppers, chili powder, cumin and sauté for 3 minutes. Add more olive oil if needed. Add tomatoes, tomato paste, stock, black beans, oregano, salt, pepper, and cooked chicken meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour, stirring frequently. Salt and pepper to taste. Serves 8.