13-Bean Chicken Chili Recipe

Name: 13-Bean Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 13 bean soup mix; 2 cups rice, cooked; 1 (15 1/4 ounce) can sweet whole kernel corn, drained; 1 -3 tablespoon chicken bouillon (better than bouillon brand); 2 large green peppers, chopped; 3 garlic cloves, minced; 1 large onion, chopped; 1 -2 tablespoon chili powder (good quality); 1 (12 ounce) can tomato paste; 1 -3 tablespoon salt (optional); 1 small whole chicken, roasted (most grocery stores will let you buy one for $5)

Servings: persons

2 cups 13 bean soup mix
2 cups rice, cooked
1 (15 1/4 ounce) can sweet whole kernel corn, drained
1 -3 tablespoon chicken bouillon (better than bouillon brand)
2 large green peppers, chopped
3 garlic cloves, minced
1 large onion, chopped
1 -2 tablespoon chili powder (good quality)
1 (12 ounce) can tomato paste
1 -3 tablespoon salt (optional)
1 small whole chicken, roasted (most grocery stores will let you buy one for $5)

1
soak beans overnight.
2
In the morning, drained the beans and put them in the crockpot.
3
Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth.
4
Add the garlic, onion, peppers, tomato paste, and corn.
5
Cover with water--you may need to add water throughout the cooking process.
6
Add the dry spices. Start with the minimum, you can always add more!
7
Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor.
8
After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little.
9
Serve with sour cream, corn chips, cornbread, or all by itself!

562

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups 13 bean soup mix, 2 cups rice, cooked, 1 (15 1/4 ounce) can sweet whole kernel corn, drained, 1 -3 tablespoon chicken bouillon (better than bouillon brand), and more.

Yes, 13-Bean Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

13-Bean Chicken Chili

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