Chicken & Bean Chili
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 10 servings (2-3/4 quarts).
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
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 medium onion, finely chopped
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2 large garlic cloves, minced
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (15 ounces each) pinto beans, rinsed and drained
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1 can (28 ounces) diced tomatoes, undrained
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3 cups shredded cooked chicken
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1-2/3 cups whole milk
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1 cup beer or reduced-sodium chicken broth
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2 tablespoons chicken bouillon granules
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1 tablespoon sugar
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1 bay leaf
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2 teaspoons ground cumin
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1 teaspoon each onion powder, garlic powder and chili powder
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon ground celery seed
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1/4 teaspoon pepper
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1/8 teaspoon ground turmeric
Directions
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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.
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2.
Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.
Nutrition Facts
1 cup: 317 calories, 7g fat (3g saturated fat), 45mg cholesterol, 1073mg sodium, 37g carbohydrate (10g sugars, 9g fiber), 24g protein.
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