This low-fat chicken and bean chili is seasoned with the rich flavors of cumin, red pepper, green chile peppers and oregano. Serve it in a bread bowl for a hearty meal.

Source: Midwest Living


Recipe Summary

35 mins
1 hr 40 mins
1 hr
3 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a covered large kettle or Dutch oven, combine beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit simmering and soak beans in cold water overnight in a covered pan.)

  • Drain and rinse beans. In the same pan, cook onion, chili peppers, and garlic in hot oil until onion is tender.

  • Stir in beans, chicken broth, cumin, oregano, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until beans are tender. Mash beans slightly to thicken.

  • Add chicken. Cover and simmer for 10 to 15 minutes more or until chicken is no longer pink. Season with salt. Add additional red pepper, if you like.

  • Hollow out sourdough loaves or split squares of cornbread. Spoon chili into bread bowls or over cornbread. Top with salsa, sour cream and shredded cheeses. Garnish with green onions. Makes 6 to 8 servings.

Nutrition Facts

624 calories; fat 9g; cholesterol 21mg; saturated fat 2g; carbohydrates 100g; mono fat 2g; poly fat 2g; insoluble fiber 19g; sugars 5g; protein 37g; vitamin a 48.6IU; vitamin c 15.4mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 9.5mg; vitamin b6 0.4mg; folate 133.1mcg; vitamin b12 0.1mcg; sodium 1472mg; potassium 732mg; calcium 171.6mg; iron 7mg.