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Green Chile, Chicken and Bean Chili

  • Prep 50 min
  • Total 50 min
  • Ingredients 11
  • Servings 6

Ingredients

2
teaspoons olive or vegetable oil
2
medium onions, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
1
tablespoon ground cumin
1/2
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) chopped green chiles
2
cups reduced-sodium chicken broth
Chopped fresh cilantro, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
620mg
26%
Potassium
1060mg
30%
Total Carbohydrate
42g
14%
Dietary Fiber
9g
38%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
45%
45%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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.

This skillet dinner has it all - succulent chicken thighs, creamy beans, and spicy chiles blended together in an easy and delicious meal.

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.

Directions

  • 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 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.

This skillet dinner has it all - succulent chicken thighs, creamy beans, and spicy chiles blended together in an easy and delicious meal.

Rate and Comment

This skillet dinner has it all - succulent chicken thighs, creamy beans, and spicy chiles blended together in an easy and delicious meal.