Chicken and Two Bean Chili Recipe
Chicken breast chunks, black beans, and great Northern beans mingle with green, red, and yellow bell pepper in this tomato-based chili recipe.
My family loves this recipe and I took 2nd place in a chili cookoff. I altered the recipe a little adding only 1 1/2 tablespoons each of chili powder, cumin and cilantro.
A friend made this chili at a cookoff this summer and won first place! This was out of 20 types of chili. I've done the opposite of what others did and added more sugar.
This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.
This was really good and will become my new go-to chili recipe. It has a nice flavor and is hearty. I made a couple of small changes - I used just one can of diced tomatoes which I didn't drain, I also used pinto beans instead of kidneys but I could see using any combo of great northern, pinto, black, or kidney beans with this. I didn't have tomato or vegetable juice so I substituted water, I added an additional 1/2 tsp. salt and also a bay leaf. Next time I think I'll try adding a can of spicy V-8 juice for a little more kick. I served this with warm tortillas and butter but usually serve cornbread when we have chili.
Minced chipotle peppers add some zip to this vegetarian quinoa and black bean chili.
I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.
A hearty but quick-to-make chili packs in plenty of vegetables along with garbanzos and black beans. You'll be eating in just an hour from start to finish.
Chicken breasts and Great Northern beans are simmered with green chiles and served with sour cream for a creamy white chili perfect for a cold night.
This chicken chili uses few ingredients and delivers lots of flavor. If you are looking for a quick and healthy dinner, this is the recipe to use.