Chicken & Bean Chili
It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.
serves
6
people
Ingredients
cost per recipe: $8.04
The price is determined by the national average.
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2
tablespoons olive oil
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1
large onion, chopped (about 1 cup)
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1
stalk celery, chopped (about 1/2 cup)
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1
small red bell pepper, chopped (about 1/2 cup)
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3
tablespoons all-purpose flour
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1
tablespoon ground cumin
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2
cups Swanson® Chicken Broth or Swanson® Chicken Stock
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2
cans (about 15 ounces each ) great northern beans, rinsed and drained
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1
jar (16 ounces) Pace® Picante Sauce
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2
cups chopped boneless, skinless chicken breasts, cooked
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1/4
cup shredded Cheddar and pepper Jack cheese blend (optional)
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1/2
cup cubed avocado (optional)
How to Make It
Step 1
Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
Step 2
Stir the beans, picante sauce and chicken in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally. Top with shredded pepper jack cheese and cubed avocado, if desired.
Recipe Tips
- Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
