Perfect for winter: Three Bean Chicken Chili

9 Dec

This is a healthy white-meat chicken chili made with 3 types of beans and sweet peppers. Great for dipping bread into!
chicken chili, topped with cheese

Ingredients

  • 5 chicken breasts
  • 4 cans (15 oz each) beans. I used black, kidney, and cannellini beans.
  • 2 sweet peppers, diced
  • 2 jalapeño peppers, minced
  • 1/2 onion, diced
  • 1/2 garlic, minced
  • 4 cups water
  • 8 tsp chicken base
  • 1 tbsp canola oil

 

Seasonings

  • 3 tbsp cumin
  • 3 tbsp cornstarch
  • 2 ½ tbsp chili powder
  • 2 tbsp sugar
  • 4 tsp paprika
  • 4 tsp basil
  • 2 tsp lime juice
  • 1 ½ tsp cayenne pepper
  • ½ tsp oregano

 

Directions

  1. In a large pot, boil chicken until fully cooked, about 15 minutes. Drain, then pull chicken apart into shreds with fork and knife.
  2. In a bowl, combine water, chicken base, and seasonings. Mix well.
  3. In a large pot, sauté garlic, onion, and peppers in canola oil.
  4. Add beans and mix well.
  5. Add water mixture.
  6. Simmer for 45 minutes.

Serves 6-8. Also makes a great packed lunch.

Shown above topped with shredded cheese.

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