Two-Bean Chicken Chili

Two-Bean Chicken Chili
Kathy Kingsley
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Serves 6
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.

Serve the chili with lots of toppings for hungry diners to choose from, such as chopped cilantro, sour cream, chopped avocado, shredded cheese, chopped scallions, chopped tomatoes and even some raisins or pine nuts.

What You'll Need

  • 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)

How to Make It

  1. 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.
  2. Add the chicken and cook, stirring often, until no longer pink, about 3 minutes.
  3. Stir in both chili powders, and the zest and juice from the orange.
  4. Add the tomatoes with their juice, broth and season with salt and pepper.
  5. Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.
  1. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more.
  2. Serve with cilantro, avocado, and sour cream, if desired.

Recipe Notes

  1. Although there are many ways to remove zest from citrus fruits, such as oranges, lemons and limes, I prefer to use a lemon grater, a small flavor grater with jagged perforations designed to grate only the peel and not the white pith. Draw the citrus fruit over diagonally over the grater, holding it over a sheet of wax paper to make gathering the zest easier for measuring.
  2. 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.
  3. If you have sensitive skin, it's best to wear rubber gloves when removing the seeds and oil-bearing membranes of chile peppers like jalapenos. 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.
Nutritional Guidelines (per serving)
Calories 832
Total Fat 24 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 75 mg
Sodium 348 mg
Carbohydrates 104 g
Dietary Fiber 32 g
Protein 55 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)