Black and White Chicken Chili

Black and White Chicken Chili

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Black and White Chicken Chili

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There are really only 3 other activities that surfers of all types like to take part in besides surfingeating, sleeping and ‘other’… haha…! We’ll let you decide what your ‘other’ activity is…

Check out our Cookin’ on Island Time! Homegrown Recipes segments and before you know it, you’ll be cooking on your own island time…!

Black and White Chicken Chili

Black and White Chicken Chili Recipe


1 rotisserie chicken
1 large white onion (chopped)
3 jalapeno peppers (sliced)
1 poblano pepper (sliced)
3-4 cloves garlic (diced)
1 lime
1 lemon
1 10oz. can black beans
1 10oz. can white or northern beans
1 cup corn kernels
1 10oz. can Rotel
1 tsp salt
1 tsp black pepper
1 tsp cayenne
1 tbsp cumin
1 tbsp chili powder
1 tsp garlic
1/2 tsp coriander
chicken bullion
2-3 bay leaves
2-3 cups cooked rice
tab of butter or olive oil

In a large pot (5-8 qts), heat butter or olive oil, onions, garlic, jalapeno and poblano peppers over med-hi heat until tender. About 10 minutes.

Pull all the meat off the chicken (and some skin, if you prefer) and toss into pot along with all the spices, the bay leaves and bullion. Squeeze your lime and lemon on top. Make sure to get all the juice out. Add in 8 cups of water. Cover and heat to boiling. Boil about 5 minutes, reduce heat to a low boil and add in your beans, corn and Rotel… keep at a simmer to low boil for about 10-15 minutes. Serves about 10.

Serve hot over rice. Garnish with shredded cheddar and fresh cilantro… and enjoy!

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