Easy Mixed Bean Chicken Chili
Cool, chilly weather, and it is time for chili! Here is my new quick and easy chili recipe. Choose your favorite canned bean, cannellini, pinto, or black beans. Or do a combination of two of those varieties. Use serrano or jalapeño peppers; the choice is yours. Use ancho and chili powders or all chili powder for a milder version. Rinse the beans only if you want a thinner chili. I use Swiss chard, but it can be made without it. Then, choose your choice of toppings.
4 to 6 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 medium onion, small diced
2 small or 1 large serrano peppers, minced
2 tablespoons garlic, minced (about 4 large cloves)
1 pound ground chicken
1 teaspoon kosher salt
1 teaspoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ancho chili powder
1 tablespoon chili powder
2 cans beans (cannellini, pinto, or black beans) not rinsed
1 can diced green chilies with their liquid
1-quart chicken broth
1 bunch Swiss chard, stems removed, cut into 1-inch strips
Ground black pepper
Toppings
Lime wedges (highly recommend)
Sour cream
Shredded cheese, cheddar, or Monterey Jack cheese
Chopped cilantro
Crushed tortilla chips
DIRECTIONS:
1. Heat the oil over medium-high heat in a non-reactive saucepot or Dutch oven. When the oil shimmers, add the onions and serrano peppers and cook, stirring often, until tender, for about five minutes. Add the garlic and cook for thirty seconds. Add the ground chicken, salt, oregano, cumin, coriander, and chili powders. Stir until the chicken is cooked through, about eight minutes.
2. 1. Add the beans, green chilies, and chicken broth. Bring to a boil, reduce to a simmer, stirring occasionally, and cook until the broth is reduced by half, about eighteen to twenty minutes. Add the Swiss chard and cook until they wilt about two to three minutes. If a thicker consistency is desired, mash some beans with a wooden spoon against the pot's side. Taste, Think, Transform with salt and/or fresh ground black pepper.
3. Serve in bowls with your choice of toppings.
Easy Mixed Bean Chicken Chili
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, small diced
- 2 small or 1 large serrano peppers, minced
- 2 tablespoons garlic, minced (about 4 large cloves)
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1 teaspoon Mexican oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ancho chili powder
- 1 tablespoon chili powder
- 2 cans beans (cannellini, pinto, or black beans) not rinsed
- 1 can diced green chilies with their liquid
- 1-quart chicken broth
- 1 bunch Swiss chard, stems removed, cut into 1-inch strips
- Ground black pepper
- Lime wedges (highly recommend)
- Sour cream
- Shredded cheese, cheddar, or Monterey Jack cheese
- Chopped cilantro
- Crushed tortilla chips
Instructions
- Heat the oil over medium-high heat in a non-reactive saucepot or Dutch oven. When the oil shimmers, add the onions and serrano peppers and cook, stirring often, until tender, for about five minutes. Add the garlic and cook for thirty seconds. Add the ground chicken, salt, oregano, cumin, coriander, and chili powders. Stir until the chicken is cooked through, about eight minutes.
- Add the beans, green chilies, and chicken broth. Bring to a boil and reduce to a simmer, stirring occasionally, and cook until the broth is reduced by half, about eighteen to twenty minutes. Add the Swiss chard and cook until they wilt about two to three minutes. If a thicker consistency is desired, mash some beans with a wooden spoon against the pot's side. Taste, Think, Transform with salt and/or fresh ground black pepper.
- Serve in bowls with your choice of toppings.
Nutrition Facts
Calories
340Fat (grams)
14 gSat. Fat (grams)
3 gCarbs (grams)
33 gFiber (grams)
10 gNet carbs
22 gSugar (grams)
5 gProtein (grams)
24 gSodium (milligrams)
1365 mgCholesterol (grams)
70 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.