Chicken & Bean Chili Recipe
Chicken & Bean Chili Recipe photo by Taste of Home
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Chicken & Bean Chili Recipe

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4.5 8 11
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Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. —Theresa Baehr, Williamsburg, Michigan
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 10 servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups shredded cooked chicken
  • 1-2/3 cups whole milk
  • 1 cup beer or reduced-sodium chicken broth
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon sugar
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 1 teaspoon each onion powder, garlic powder and chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground celery seed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground turmeric

Nutritional Facts

1 cup: 317 calories, 7g fat (3g saturated fat), 45mg cholesterol, 1073mg sodium, 37g carbohydrate (10g sugars, 9g fiber), 24g protein.


  1. In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf. Yield: 10 servings (2-3/4 quarts).
Originally published as Chicken & Bean Chili in Taste of Home September/October 2014, p54

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lmmanda User ID: 1101093 224489
Reviewed Apr. 8, 2015

"Absolutely delicious! I did make a couple of changes, I omitted the additional salt since I used regular chicken broth and added a cilantro cube, I also did not use turmeric cuz I didn't have it. Lastly, I added an additional teaspoon of chipotle chili pepper."

i_like_pie User ID: 1201160 221850
Reviewed Mar. 2, 2015

"Loved it! We added avocado on top just because we like it."

ahmom User ID: 3426126 140344
Reviewed Oct. 27, 2014

"Pretty good."

toolbarsco User ID: 6725667 191334
Reviewed Oct. 12, 2014

"I was a little skeptical about some of the spices but wow this chili is good. The only ingredient I substituted was diced tomatoes with chilies. This might be my new go-to chili recipe!"

havingfunwithmyfamily User ID: 7043692 124910
Reviewed Sep. 30, 2014

"Delicious chili! At first, because of the amount of ingredients, I was a little hesitant to make it. But, I'm glad I did. The chili is quick, easy, and flavorful!"

momoflandl User ID: 5566695 197051
Reviewed Sep. 10, 2014

"This is delicious and it definitely made me think fall. I will certainly make this again. I had cheese, sour cream and Fritos to serve it with but it was excellent on it's own and didn't need anything added to it. I think I prefer it to traditional chili."

dannyshoots User ID: 7929569 121665
Reviewed Sep. 9, 2014

"I got my first Taste of Home magazine in the mail last week and saw this recipe. Jumped right in the truck and went to the store for what I didn't have then made it up. I stuck to the recipe except for adding two cooked and chopped Fresno and one cooked Jalapeno peppers to the pot. I just put the peppers in with the chicken breasts, covered and baked at 425 for 30 mins. Took the chili to a family gathering and it was very well received. I like my chili with a "whang" to it. If you don't, then don't go there with the peppers."

ebramkamp User ID: 702841 141361
Reviewed Aug. 29, 2014

"This is what chili is supposed to be. Rich, hearty and delicious. It's absolutely delicious with enough spices to be flavorful but not too much heat for my palate. I topped ours with a dollop of sour cream, shredded cheddar cheese and some sliced green onions prior to serving. Delicious!"

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