"An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!" — Ash and Steve
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chicken breasts, cut into chunks
red onion, chopped
1 (15 ounce) can
black beans, drained
1 (14.5 ounce) can
great Northern beans, drained
2 (14.5 ounce) cans
diced tomatoes with green chile peppers
1 (14 ounce) can
Dash of salt
green bell peppers, diced
red bell pepper, diced
yellow bell pepper, diced
An excellent twist on an old favorite. I shortened the cooking time by 2 hrs by using canned black & great northern beans and mixing everying in a stock pot on my stovetop. My gut also told me the 1/2 cups brown sugar was way too much, so I reduced the amount to 1/4 (not packed). It's still sweeter than most chilies but adding the vinegar and spices tones this down quite a lot. My husband loved this and I will definitely make this again.
Chicken Two Bean Chili Haiku: "Crestfallen chili. Tomato sauce overload. Needed several tweaks." I had such high hopes for this chili, especially since upon walking in the door from work, I salivated at its chirping-in-the-crockpot-all-day aroma. Unfortunately, I couldn't get over the overwhelming tomato sauce taste. I followed the recipe exactly as written, w/ the exception of using fresh cilantro (1/4 c. finely-chopped) instead of dried, and reducing the brown sugar to 1/4 c. (Although should I make this again, I would probably drop it to 2 TB instead.) For all of the wonderful flavors that went into it, I just tasted what I could only describe as tomato soup w/ chicken and beans. It's a good recipe that just needs a few changes, such as less tomato sauce, or none at all (possibly a small can tomato paste and more chicken stock?) and definitely less brown sugar, to evolve into a great recipe.
My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.
this turned out pretty good, I too cut the sugar down to 2 Tablespoons instead of 1/2 cup and I wanted a faster version so I used canned beans,I will make this again.
I tried this recipe the other night for the first time replacing the canned ingredients for fresh one and ground chicken instead of chunks. I can't believe how simple and amazing this recipe is.
These are the changes I made to make this a five star ....Used a pound of extra lean ground chicken, one 14oz can of fire roasted, one 28oz can crushed tomatoes, 2tblspns brown sugar, 1tblspn red wine vinegar, added 1tblspn dried oregano, instead of yellow pepper used a diced zucchini. Otherwise kept all other ingredients the same. I made this on the stove top and it was excellent. Served with shredded cheddar and some diced avacado. Really a very good chili. Thanks!
I followed this recipe pretty closely. I changed the process by sautéing my chicken and then making the rest of the recipe on the stovetop rather than using my crock pot. I used two cans of Rotel tomatoes, which are a little smaller, and only 3 T. of brown sugar. I can’t imagine using 1/2 cup! This turned out very well and we both liked it a lot. It’s very filling and a nice blend of flavors. I served mine with a dollop of sour cream and a sprig of fresh thyme.
this is the best chili I have ever tasted.I won 2nd place in a chili cook off
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Two Bean Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 219
** Calories from Fat: 35
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.
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