South of the Border Cravings and My Cuban Inspired Black Bean Chili

Well, most people associate chili with cold winter nights, not me! I can have my chili any time of the year regardless of the weather, no matter how hot it is! It is not only a delicious meal but also very nutritious. I love to eat and cook chili so much I don't even look for recipes, this is my latest invention I hope you enjoy it as much as I do. It has a spicy kick to it,  adjust the seasonings and use less, if you like yours mild.  

Ingredients:
1 cup dry black beans or 2 (14 oz) canned, drained and rinsed
1lb chicken breast, cubed
1 (16 oz) canned tomatoes, petite diced
2 ts Serrano peppers; chopped
3 cloves of garlic, minced
1 large onion, diced
1/2 cup grilled corn, removed from cob
2 tablespoons canola oil
1 tablespoon chili powder
1 1/2 teaspoons ground jalapeno
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
1 teaspoon cayenne chile powder
1 tbspoon cumin (you can use less if you like)
juice of 1/2 lime
pinch salt
Directions:

1. If you are using dry beans soak them overnight. If you are using canned beans drain and rinse well.

2. Heat the oil in a pot and saute the onion until translucent. Add the garlic and stir for 2 min. until fragrant.then remove the onion and garlic from the pan and set aside
3. Add the chicken and saute until slightly brown. Add the peppers and saute until soft, add the onions back.Add the beans and cook for 3-4 min. stirring occasionally.  Add the tomatoes, corn, lime juice and spices and stir to combine. 

4. Reduce heat to low and simmer for about 25-35 minutes. Uncover and simmer for an additional 20 minutes or until the liquid has reduced

This recipe my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by A Little Bit of Spain in Iowa