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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

13-Bean Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions