WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Green Chile, Chicken and Bean Chili

A Dutch oven simmers a zippy chili that chicken lovers will want to try.

Save and Share

false

( 24 Ratings)

24 Ratings

5 Stars 62%

4 Stars 21%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

94ceba84-c037-4505-bdcd-572d279f91dd

Prep Time 30 min
Total Time 55 min
Servings 5

Ingredients

1: tablespoon olive or vegetable oil

2: medium onions, coarsely chopped (1 cup)

2: teaspoons finely chopped garlic

1: tablespoon ground cumin

1: teaspoon salt

1/8: teaspoon ground red pepper (cayenne)

2: lb boneless skinless chicken thighs, cut into 1/2-inch pieces

2: cans (15 to 16 oz each) great northern beans, drained, rinsed

2: cans (4.5 oz each) Old El Paso® chopped green chiles, undrained

2: cups Progresso® chicken broth (from 32-oz carton)

: Chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3 Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

This tasty chili is just right for weeknight get-togethers. Pair it with a mixed-greens salad topped with sliced pears and crumbled cheese.

Like your chili thick and chunky? Stir in 1/3 cup cornmeal when adding the beans, chiles and broth. This gives the chili a thicker consistency and a texture similar to thin polenta.

Cumin has a very aromatic and nutty flavor. It comes from the dried fruit of a plant in the parsley family and is used in many Mexican dishes, as well as being a key spice in curries and chili powders.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 1750mg; 1750%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 11g 11% Sugars 4g 4% ),
Protein: 55g; 55%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 60%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 10 Reviews View All

Posted 8/17/2012 2:51:12 PM REPORT ABUSE Jenel said:

Rating:

This is my Favorite Green Chili recipe! I make it all winter long! It is perfect for those cold snowy days.

This reply was: Helpful Inspiring

Posted 9/1/2010 8:36:08 AM REPORT ABUSE chrissygal said:

Rating:

Hubby and I had this for dinner last night and we loved it. Great spices and makes great comfort food. Just perfect flavor. I would say that in my opinion it is more like a chicken and bean soup and not a chili but it is still a winner for us.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:58:29 AM REPORT ABUSE Blonderancher said:

Rating:

This recipe was so wonderful and easy, I ended up using bone-in thighs since I had no boneless on hand, I just worked the meat off as it cooked, plus I added a little cornmeal for a thickening agent, so it ended up the right consistency!!!

This reply was: Helpful Inspiring