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Ingredients

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Directions

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  • Rinse beans. In a 4-quart Dutch oven, combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.)

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  • Drain and rinse beans. Return beans to Dutch oven. Add chicken broth, onion, celery, cumin, oregano, hot pepper sauce, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until beans are tender.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Stir in chicken and chile peppers; heat through. Ladle chili into warm soup bowls. Top with sour cream. Serve with tortilla chips and salsa. Makes 6 to 8 servings.

Tips

For a thicker chili, lightly mash the bean mixture before adding chicken and chiles.

Nutrition Facts

453 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 47 mg cholesterol; 732 mg sodium. 864 mg potassium; 58 g carbohydrates; 20 g fiber; 4 g sugar; 34 g protein; 194 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 145 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 5 mg iron;

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