Cuban Black Bean Chili with Spit-Roasted Chicken

RH Staff

Yield: 20 servings.

1 package Santiago® Seasoned Black Beans
2 qts. boiling water
1/2 gallon vegetable stock
1 package Quick-Start® Homestyle Chili Mix
1 cup onions
1 cup Roma tomatoes, diced
1/3 cup Jalapeño chiles, diced
1/3 cup cilantro, chopped
11/4 cups sour cream, low-fat
11/4 cups Colby-Jack Cheese, low-fat, shredded
5 cups rotisserie chicken, skinless, pulled (optional)

Cover beans with water. Cover container; hold 25 minutes. In 12-qt. pot, combine stock and chili mix. Heat to boil. Reduce heat and simmer covered for minimum of 45 minutes, stirring occasionally.

Add next 3 ingredients to chili and simmer for 15 minutes, stirring occasionally. Remove chili from heat and stir in cilantro. Garnish each serving with 1 Tbsp. sour cream, 1 Tbsp. cheese, and 1/4 cup pulled chicken (optional). Serve.