New this month
Get the Allrecipes magazine

Chicken, Veggie and Two-Bean Chili

"A new twist on a traditional family favourite! A complete meal in a bowl ready in minutes that features chicken and the any day magic of cream."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 483 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In large pot, heat oil over medium-high heat; brown chicken and transfer to plate. Add onion, peppers, chili powder, oregano and cumin; saute for 5 min or until vegetables are softened.
  2. Add tomatoes, black and white beans and tomato paste; bring to boil. Reduce heat and boil gently, stirring occasionally, for about 10 min or until thickened.
  3. Whisk flour into cream; gradually stir into pot. Add corn and cooked chicken; simmer, stirring, until thickened and chicken is no longer pink inside. Season with salt and pepper. Sprinkle servings with avocado and add lime wedges to squeeze over top.

Footnotes

  • For the Vegetarian: Omit chicken. Add 2 diced carrots and 1 chopped zucchini along with other vegetables.
  • *For a smoky heat, add 1/4 to 1/2 tsp (1 to 2 mL) chipotle powder with the chili powder or season each serving with chipotle hot sauce.

Nutrition Facts


Per Serving: 483 calories; 14.8 g fat; 58.4 g carbohydrates; 32.4 g protein; 59 mg cholesterol; 1194 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

It wasn't perfect but I made it pretty quickly and both I and my boyfriend very much enjoyed it. In fact, we even froze some for later!