Black Bean and Chicken Chili

Salt and pepper to taste

Sour cream and Mexican cheese to garnish

Heat oil in a nonstick skillet on medium high heat. Add onion and garlic and sauté 3 minutes. Add black beans, corn, chili powder, cumin, and chopped tomatoes. Simmer, covered 10 minutes. Add chicken and simmer 5 more minutes. Add salt and pepper to taste.

Serve chili over rice and top with sour cream and cheese.

NOTE: I got this recipe from a friend in Ft. Myers and it looks like it was cut out of a newspaper or magazine, but I don’t know for sure. The recipe says that it serves two but it will serve four. I did make a few changes: it called for 1 teaspoon of olive oil, but that is never enough for me; also for ¼ lb. of smoked chicken breast, cut into half inch cubes. I just bought the Purdue Fajita/Santa Fe seasoned strips which I use when I make SW Salad for us. I also used a 14 ounce can of small diced tomatoes and added some tomato sauce to reach 2 cups. The original recipe did not call for sour cream, but my friend used it, as did I, and the cheese WAS called for in the recipe. My friend had some Durkees French Fried Onion Rings in her pantry and topped it all with that and said it was excellent. I didn’t have any, but I did top mine with some crushed Fritos the second time I made it. The first time I topped it only with the sour cream and cheese. I fixed it in a 3 qt. Calphalon boiler and served it over Zataraines Yellow Rice. It is also good without the rice as a base!