Ingredients Weight Measure
Olive oil, divided 5 Tbsp.
Onion, chopped 1 cup
Garlic, crushed 1 Tbsp.
Canned black beans 36 oz.
Tomato sauce 10 oz.
Cumin, ground 1 Tbsp.
Oregano, dry 1 Tbsp.
Canned chicken broth 10 oz.
Salt 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Chicken, breast, 3/4" dice 1 lb.
Sour cream 10 oz.
Onions, french fried 5 oz.
Pepper Jack cheese 10 oz.
Potatoes, waffle cut 2-1/2 lbs.


  1. Heat 3 Tbsp. olive oil in medium-sized saucepan. Sauté onions and garlic 4-5 minutes on low heat.
  2. Add black beans, tomato sauce, cumin, oregano, chicken broth, salt and TABASCO® Chipotle Pepper Sauce. Stir well.
  3. Allow to simmer on low heat for 15-20 minutes, stirring as needed.
  4. In a separate sauté pan, heat 2 Tbsp. olive oil. Sauté the chicken until it is golden brown.
  5. Add the chicken to the chili, stir well and allow to simmer for 5 minutes on low heat.
  6. For each serving, portion 9-10 oz. chili in a casserole dish. Top with 2 oz. sour cream, 1 oz. fried onions and 2 oz. Pepper Jack cheese. Melt the cheese.
  7. Fry waffle-cut potatoes at 325°F until crisp. Combine chili and potatoes on a large plate, garnish and serve.

Yield: 5 servings