Black Bean Lime Chili Recipe

With fall just around the corner, I love to start making warm, healthy dinners like soups, stews, and chilis. I discovered this recipe for Black Bean Lime Chili while perusing the Food Network website. I'm always on the lookout for healthy flavorful recipes and this sounded like a great new one to try. My husband was not very excited about it after reading the recipe, but after trying it he was a big fan. Although not a traditional chili, with the lime and cilantro it is fresh, flavorful and delicious. I love recipes that are healthy, but have delicious flavors that don't make you feel like you're missing out. Black Bean Lime Chili is now one of our favorites and on our go to recipe list. This recipe is easy to whip together, tastes even better the next day, and freezes well. If you are vegetarian or trying to cut back on meat, just omit the chicken.

We made a few modifications to the original recipe including:
- Replace the 10oz. can of white meat chicken with a couple of boneless skinless chicken breast cooked and shredded or diced. (we always have extra boneless skinless chicken breasts in the freezer and they work perfectly in this recipe)
- Replace the bell peppers with jalapeño peppers (if your family doesn't like heat go with the original bell peppers)

- Increased amount of black beans (2 cans instead of 1 can)
- Replace regular couscous with whole wheat couscous
Black Bean Lime Chili
Recipe adapted from Food Network, Juan-Carlos Cruz
Yield: 6 Servings

CousCous Ingredients:

1 Cup Water

1 Cup Whole Wheat CousCous (Follow ratio specified on the CousCous package)

Black Bean Lime Chili Ingredients:

3 Tablespoons Olive Oil

1 Vidalia Onion, chopped

3 Cloves Garlic, crushed

2 Jalapeño Peppers, chopped fine with stems and seeds removed (use 1 green and 1 red bell pepper if you prefer)

1 Tablespoon Chili Powder

1 (14-ounce) Can Stewed Tomatoes

2 (15-ounce) Cans Black Beans

2 - 3 Boneless Skinless Chicken Breasts, cooked and cubed or shredded (could use store bought rotisserie chicken, skin discarded)

1/2 Cup Fresh Lime Juice (from about 3 Limes)

1/4 Cup Fresh Cilantro Leaves, chopped

CousCous Directions:

Follow the directions on the package of CousCous or bring 1 cup water to a boil in a small saucepan. Pour in the couscous in one steady stream. Stir to prevent lumps. Turn off the heat, cover, and set aside for 15 minutes. After liquid is absorbed, fluff with a fork.

Black Bean Lime Chili Directions:

1. In a heavy-bottomed pot, heat oil over medium heat.

2. Add onion and cook until soft.

3. Add garlic and cook for 1 minute.

4. Add peppers and chili powder and cook for another minute.

5. Stir in tomatoes and black beans; bring all to a simmer and simmer for 5 minutes or until thickened.

6. Add chicken and heat through.

7. Stir in lime juice and cilantro and remove from heat.

8. Serve over fluffed couscous.