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Recipe Summary

prep:
25 mins
cook:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, sweet pepper and garlic; cook until tender. Add beans, broth, 1 cup cherry salsa, chicken, cumin and bay leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

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Instructions Checklist
  • In a screw-top jar combine cream and cornstarch. Cover and shake well; stir into chili. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and black pepper. To serve, remove bay leaves; discard. Ladle chili into bowls and top with additional salsa and sliced green onions, if you like. Makes 8 servings.

Nutrition Facts

288 calories; total fat 11g; saturated fat 4g; cholesterol 57mg; sodium 951mg; carbohydrates 25g; fiber 7g; protein 22g; vitamin a 534IU; vitamin c 19mg; calcium 141mg; iron 3mg.

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