Chicken and Cannellini Bean Chili

Chicken and Cannellini Bean Chili

Enjoy your dinner with this chicken chili made using Muir Glen® tomatoes, Progresso® broth and beans.

Prep Time



Total Time






lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
Freshly ground black pepper to taste
teaspoons (or to taste) gray salt
teaspoons fennel seed
teaspoons smoked or regular paprika
cup masa harina or Gold Medal® all-purpose flour
cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
red onions, finely chopped
cloves garlic, finely chopped
green jalapeño chiles (with seeds), diced
tablespoons chili powder
can (28 oz) Muir Glen® organic diced tomatoes, undrained
cups Progresso® chicken broth
can (19 oz) Progresso® cannellini beans, drained, rinsed
zucchini, cut into 3/4-inch pieces
red bell pepper, diced
Grated Parmesan cheese for garnish
medium scallions, sliced (about 1/3 cup), if desired
  1. Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika. Sprinkle masa harina over chicken; toss to coat.
  2. Heat cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)
  3. Cook chicken about 5 minutes on each side, turning with tongs, until browned. Remove from pot with slotted spoon to a plate, leaving drippings in pot.
  4. Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened. Stir in chili powder. Stir in tomatoes. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.
  5. Stir in beans, zucchini and bell pepper. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"Honor your guests. If someone’s coming to dinner who loves a certain dish or has a special family heritage, include that in your plans. For your friend who loves wine, pick a special bottle. For your guest who adores chocolate, make a special dessert. Nothing makes people enjoy an exceptional evening more than feeling honored."

Nutrition Information:

1 Serving (1 Serving (1 Cup))
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 800mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 17g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.