Hearty three-bean Chicken chili
Heather
ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 pounds ground chicken
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon light chili powder
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 teaspoon chipotle paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 can (15 oz) small white beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) black beans, drained
- 1 1/2 cups corn kernels, fresh or frozen and thawed
- 1/4 cup fresh chopped cilantro
directions
- 1
In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt and black pepper. Stir to mix well and cook for 10 minutes. Add the broth and bring to a simmer. Reduce the heat to low, cover and cook for 30 minutes. Add the white beans, pinto beans, and black beans and cook for 15 minutes, or until the flavors are well blended. Stir in the corn and cilantro and cook for 2 minutes.
- 2
When serving the chili, top with shredded cheese, sour cream and green onions, if desired.
notes
You can substitute the chicken in this recipe for ground beef or chicken, or add more beans for a hearty veggie chili.
Source: Stew Leonards
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