Chicken and Red Bean Chili

Chicken and red bean chili
James Carrier / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 8
Ratings (12)

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.

What You'll Need

  • 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)

How 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.
  1. Add the chicken and heat thoroughly.

More Chicken Chili

Slow Cooker Recipes

Nutritional Guidelines (per serving)
Calories 1046
Total Fat 40 g
Saturated Fat 11 g
Unsaturated Fat 16 g
Cholesterol 213 mg
Sodium 282 mg
Carbohydrates 80 g
Dietary Fiber 23 g
Protein 91 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)