Chicken and Red Bean Chili

Name: Chicken and Red Bean Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American,Tex-Mex
Ingredients: 2 pounds boneless chicken breasts or thighs, diced; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium green bell pepper, diced; 1 medium red bell pepper, diced; 1/2 cup chopped onion; 1 clove garlic, minced; 1 tablespoon chili powder; 1/2 teaspoon ground cumin; 2 (14-ounce) cans red beans (small red beans or kidney beans); 1 (28-ounce) can diced tomatoes; 1 (6-ounce) can tomato paste; 1 (4-ounce) can mild green chili peppers, chopped; 1 cup unsalted chicken stock; 1 teaspoon sugar, optional; 1/8 teaspoon cayenne; Kosher salt, to taste; Freshly ground black pepper, to taste

A hearty chicken and red bean chili, featuring tomatoes, various peppers, and aromatic spices, offers a satisfying meal.

⭐ 4.4 (29 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 8 servings

Category Tags:

Entree Dinner Side Dish Lunch Soup

Cuisine Tags:

American Tex-Mex

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Instructions

Heat olive oil in a Dutch oven over high heat.
Cook chicken for 4-5 minutes until done, then remove and set aside.
Add butter to the same pan over medium heat and sauté peppers, onion, and garlic until tender.
Stir in chili powder and cumin, cooking for 1 minute.
Incorporate kidney beans, tomatoes, tomato paste, green chili peppers, chicken stock, sugar, and cayenne pepper if desired.
Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally.
Return the chicken to the pot and continue cooking for 5-10 minutes.
Season with salt and pepper to taste, then serve and garnish as desired.

Nutritional Info (per serving)

Calories: 342 kcal

Carbohydrate: 20 g

Cholesterol: 106 mg

Fiber: 6 g

Protein: 38 g

Saturated Fat: 4 g

Sodium: 350 mg

Sugar: 8 g

Fat: 13 g

Unsaturated Fat: 0 g