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Chile Ancho and Chicken Chili

Name: Chile Ancho and Chicken Chili
Prep time: 10 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
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)

Prep 10 min
Total 45 min
Ingredients 11
Servings 6

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!

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)

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.

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.

No nutrition information available for this recipe

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!