Advertisement

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.)

    Advertisement
Instructions Checklist
  • 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; total fat 10g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 47mg; sodium 732mg; potassium 864mg; carbohydrates 58g; fiber 20g; sugar 4g; protein 34g; vitamin a 194IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 145mcg; vitamin b12mcg; calcium 192mg; iron 5mg.

Reviews