Mary's Chicken and Black Bean Chili

Mary's Chicken and Black Bean Chili

imsuprmn

"Given to me by a close friend and is pretty much amazing. Even better heated up the next day."
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Ingredients

1 h 20 m servings 430 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1615 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
  2. Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
  3. Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

Footnotes

  • Cook's Notes:
  • You can use rotisserie chicken from the grocery store; that is what I use.

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