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Chicken & Bean Chili

Image of prepared Chicken & Bean Chili
  • prep time: 15 min
  • total time: 50 min
  • serves: 6 people
  • calories: 314 1 serving

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.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 small red bell pepper, chopped (about 1/2 cup)
  • 3 tablespoons all purpose flour
  • 1 tablespoon ground cumin
  • 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 2 cans (about 15 ounces each ) great northern beans, rinsed and drained
  • 1 jar (16 ounces) Pace® Picante Sauce
  • 2 cups chopped boneless, skinless chicken breasts, cooked
  • 1/4 cup shredded Cheddar and pepper Jack cheese blend (optional)
  • 1/2 cup cubed avocado (optional)

Instructions

  • Tips

    • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  • 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.

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