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

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Cook's Notes:

You can use rotisserie chicken from the grocery store; that is what I use.

Nutrition Facts

428 calories; protein 32.7g 65% DV; carbohydrates 42g 14% DV; fat 15.4g 24% DV; cholesterol 65.1mg 22% DV; sodium 1495mg 60% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2019
I made this excellent chili with just a few minor modifications. I added in 2 cans of whole kernel corn and 1 yellow bell pepper chopped up. I also added in a can of pitted black olives cut in half for more texture also sauteed up 2 large chicken breasts and chopped them up for the chicken portion. Very very good 2 meals! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2017
Since I am by myself I cut the cans to 1 each instead of 3 and just used smaller onions and bell peppers. Plus I have purchased a smaller crock pot which is a good idea for some recipes. Nice change. Read More
Rating: 4 stars
08/18/2020
This is a great basic recipe. I had to use ground turkey and kidney beans because it's what I had on hand. Although the Mexican-style stewed tomatoes gives it a little kick, we do prefer our chili a little spicier. Next time I'd add some jalapenos and cayenne to the mix. I also made mine in my IP because it's too hot to turn on the stove. I topped it with shredded cheddar, sour cream, pickled jalapenos and hot sauce! Definitely a quick weeknight meal everyone will enjoy and most of the ingredients are probable already in your pantry. Read More
Rating: 5 stars
02/19/2019
I made this excellent chili with just a few minor modifications. I added in 2 cans of whole kernel corn and 1 yellow bell pepper chopped up. I also added in a can of pitted black olives cut in half for more texture also sauteed up 2 large chicken breasts and chopped them up for the chicken portion. Very very good 2 meals! Read More
Advertisement