Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
2 hrs
stand:
1 hr
total:
3 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 10g; cholesterol 47mg; saturated fat 3g; carbohydrates 58g; mono fat 2g; poly fat 2g; insoluble fiber 20g; sugars 4g; protein 34g; vitamin a 194.4IU; vitamin c 10mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.5mg; vitamin b6 0.5mg; folate 145.1mcg; vitamin b12 0.2mcg; sodium 732mg; potassium 864mg; calcium 191.8mg; iron 5.2mg.
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