Two-Bean Chicken Chili

Two-Bean Chicken Chili
Kathy Kingsley
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
832 Calories
24g Fat
104g Carbs
55g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 832
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 31%
Cholesterol 75mg 25%
Sodium 348mg 15%
Total Carbohydrate 104g 38%
Dietary Fiber 32g 114%
Protein 55g
Calcium 341mg 26%
*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.)

In my opinion, just any time is a good time to eat chili, but it does seem that during winter or at a Super Bowl party might be the best. This recipe cooks up into a real crowd-pleaser, and the addition of orange zest and juice imparts a fresh lively flavor.


  • 2 tablespoons vegetable oil
  • 1 medium onion (chopped)
  • 1 large jalapeno pepper (seeds and ribs removed, minced)
  • 2 large garlic cloves (minced)
  • 1 pound boneless, skinless chicken thighs (cut into thin strips)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon chipotle chili powder
  • 2 cups canned chopped tomatoes with juice (chopped)
  • 2 cups chicken stock
  • 1 medium orange
  • Salt and freshly ground pepper
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 (15-ounce) can pinto beans (drained and rinsed)
  • Toppings:
  • 1/3 cup chopped fresh cilantro (for serving)
  • 1/2 cup chopped ripe avocado (for serving)
  • 1/2 cup sour cream (for serving)

Steps to Make It

  1. Gather the ingredients.

  2. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the onion, jalapeno pepper and garlic and cook, stirring often, until softened, about 3 minutes.

  3. Add the chicken and cook, stirring often, until no longer pink, about 3 minutes.

  4. Stir in both chili powders, and the zest and juice from the orange.

  5. Add the tomatoes with their juice, broth and season with salt and pepper.

  6. Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.

  7. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more.

  8. Serve with cilantro, avocado, and sour cream, if desired.


  • If you don't have a juicer, the simplest way to juice citrus is to cut it in half crosswise and insert a fork into the flesh while squeezing the fruit juice into a strainer to catch the seeds set over a bowl.
  • If you have sensitive skin, it's best to wear rubber gloves when removing the seeds and oil-bearing membranes of chile peppers like jalapeños. Slit the pepper open lengthwise and holding it under running water. remove the membrane with a paring knife and rinse away the seeds. Pat the peppers dry.

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