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Chicken and Red Bean Chili

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This tasty, well-seasoned chili recipe is made with chicken breast, vegetables, and canned red beans. Use kidney beans or small red beans in this recipe.

Ingredients:

  • 2 (14 oz) cans red beans, small or kidney beans
  • 4 boneless chicken breast halves, 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
  • 1 (28 oz) can tomatoes
  • 1 (6 oz) can tomato paste
  • 1 (4 oz) can chopped green chile peppers,
  • 1 cup water
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper (cayenne)

Preparation:

In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili.

Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.

Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally.

Add the chicken and heat thoroughly.

Serves 8.

More Chicken Chili

Chicken and Black Bean Chili
Favorite Chicken Chili
Will's Chicken Chili
Southwest Chicken Chili


 

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