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Chile Ancho and Chicken Chili

  • Prep 10 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
  • Facebook
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  • Pinterest
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  • Save
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Ingredients

3
tablespoons canola oil
2
chicken breasts, cut into 1/2-inch thick cubes
2
garlic cloves, finely chopped
1
chile ancho (dried Poblano pepper)
1
(19-oz) can Progresso™ Red Kidney Beans
2
(15-oz) cans Progresso™ Black Beans
1
(14.5-oz) can Muir Glen™ diced tomatoes
1
cup water
2
cups spinach (washed, rinsed and drained)
Salt and pepper, to taste
Purple onion, for garnish (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
319.8
% Daily Value
Total Fat
12.9g
20%
Saturated Fat
2.1g
10%
Cholesterol
37.1mg
12%
Sodium
993.3mg
41%
Total Carbohydrate
28.4g
10%
Dietary Fiber
8.3g
33%
Sugars
3.5g
Protein
22.1g
% Daily Value*:
Vitamin C
7.40%
7%
Calcium
9.50%
10%
Iron
19.10%
19%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you don't have black beans on hand, use pinto beans instead.

I recommend opening all the cans so they're ready to add to the chicken as soon as it's cooked and golden-brown.

Directions

  • 1 Heat the canola oil in a large pot. Carefully drop the diced chicken into the hot oil and cook until cubes are golden-brown on all sides, for approximately 8-10 minutes. Add the garlic and chile ancho and stir for 30 seconds.
  • 2 Pour both cans of beans and 1 can of diced tomatoes into the pot with the chicken. Add the cup of water, salt and pepper to taste, and let boil over medium heat for 15 minutes.
  • 3 Finally, add the spinach and let cook for 5 additional minutes.
  • 4 Serve while hot with some of the chopped, purple onion for garnish.

In my opinion, there's nothing more comforting than a bowl of chili. In one portion you have a complete meal with its mix of beans, meats and vegetables. I like to make chili regularly and I always have cans of beans and tomatoes in my cupboard. I only need to add one different ingredient to change the flavor because chili is incredibly versatile, not to mention a very economic dish. From start to finish, this chili is ready in only 45 minutes and the chile ancho gives it a slight kick. Best of all, it costs approximately $2 per portion to prepare. I hope you like it!

Rate and Comment

Silvia Martinez Silvia Martinez
September 23, 2015

In my opinion, there's nothing more comforting than a bowl of chili. In one portion you have a complete meal with its mix of beans, meats and vegetables. I like to make chili regularly and I always have cans of beans and tomatoes in my cupboard. I only need to add one different ingredient to change the flavor because chili is incredibly versatile, not to mention a very economic dish. From start to finish, this chili is ready in only 45 minutes and the chile ancho gives it a slight kick. Best of all, it costs approximately $2 per portion to prepare. I hope you like it!