Chicken and Red Bean Chili

Chicken and red bean chili
James Carrier / Getty Images
Ratings (13)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
1046 Calories
40g Fat
80g Carbs
91g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 1046
% Daily Value*
Total Fat 40g 51%
Saturated Fat 11g 57%
Cholesterol 213mg 71%
Sodium 282mg 12%
Total Carbohydrate 80g 29%
Dietary Fiber 23g 81%
Protein 91g
Calcium 264mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty, well-seasoned chili recipe is made with chicken breast, vegetables, and canned red beans. Use kidney beans or small red beans in this recipe.

Ingredients

  • 2 (14-ounce) cans red beans, small or kidney beans
  • 4 boneless chicken breast halves, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (28-ounce) can tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 (4-ounce) can chopped green chile peppers,
  • 1 cup water
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper (cayenne)

Steps to Make It

  1. In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili.

  2. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.

  3. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally.

  4. Add the chicken and heat thoroughly.

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