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Chicken & Bean Chili

Chicken & Bean Chili

Chicken & Bean Chili

Chicken & Bean Chili


1 tablespoon olive oil

1 tablespoon butter

1 medium onion, finely chopped

2 large garlic cloves, minced

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (15 ounces each) pinto beans, rinsed and drained

1 can (28 ounces) diced tomatoes, undrained

3 cups shredded cooked chicken

1-2/3 cups whole milk

1 cup beer or reduced-sodium chicken broth

2 tablespoons chicken bouillon granules

1 tablespoon sugar

1 bay leaf

2 teaspoons ground cumin

1 teaspoon each onion powder, garlic powder and chili powder

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground celery seed

1/4 teaspoon pepper

1/8 teaspoon ground turmeric


In a Dutch oven, heat oil and butter over medium-high heat.

Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.

Stir in remaining ingredients; bring to a boil, stirring occasionally.

Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

Yield: 10 servings (2-3/4 quarts).—bean-chili

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