Chicken and Bean Chili

  • Ready in 1h 10m

  • Serves 8

  • 391 calories

  • 45.63g carbs

Need a gluten free main course? Chicken and Bean Chili could be a super recipe to try. One serving contains 430 calories, 29g of protein, and 15g of fat. This recipe serves 8. For $1.49 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up salsa verde, water, ground pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person has made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. This recipe is typical of American cuisine.

23 ingredients

  1. 2 tbsps butter
  2. 30 oz canned great northern beans
  3. 15 oz canned pinto beans
  4. 3 cups chicken broth
  5. 4 cups cooked chicken
  6. cups cornstarch
  7. 1/4 tsps dried cilantro
  8. 1 dash dried cilantro
  9. 1 tbsp dried onion
  10. 8 servings fresh cilantro
  11. 2 garlic cloves
  12. 9 oz green chilies
  13. 1 tbsp ground cumin
  14. tsps ground pepper
  15. 1 tbsp olive oil
  16. 1 onion
  17. 8 servings onion
  18. 1 tsp onion salt
  19. 1/2 tsps oregano
  20. 1 dash paprika
  21. 1 tbsp salsa verde
  22. 1 cup water
  23. 3 tbsps water

Instructions

  1. Using a sautee pan, heat oil over medium-high heat.
  2. Add onions and garlic; cook 3 or 4 minutes, stirring frequently, until onions are softened.
  3. Add butter and continue to cook.Stir in cumin, salt, red pepper, oregano. Cook 6 to 7 minutes.While that's cooking, pour chicken broth, water, chilis,into crockpot. Stir in beans. add onion garlic mixture.(add salsa if using).Shred Chicken breast and some dark meat from Rotiserre chicken removing skin. (4 cups).
  4. Add chicken to crockpot, mix to combine.top with a dash or two of paprika, dried onion flakes and dried cilantro leaves.
  5. Let it simmer (I set my crockpot on the lowest setting) for an hour or so. (add 3 Tbs of water to 1/3 cup cornstarch - add to soup about 10 minutes before serving).Run the kids to practice or have a cocktail. When you're ready for a hearty meal, just serve!(I serve this chili over left over spanish rice that I freeze) Mmmm!Enjoy. ~V.
Chicken and Bean Chili

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