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Chicken & Bean Chili

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 (2-3/4 quarts)

Ingredients

  • 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

Directions

  • 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.
  • 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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