Pinto Bean Chicken Chili Recipe

Name: Pinto Bean Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil Plus Extra For Drizzling On The Chicken; 1 White Onion, Chopped; 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped; 4 cloves Garlic, Peeled And Chopped; 3 Tablespoons Chili Powder; 2 teaspoons Ground Cumin; 1-1/2 teaspoon Dried Oregano; 1 teaspoon Salt; Fresh Black Pepper To Taste; 1 can 28 Oz Can Diced Tomatoes In Juice; 2-1/2 cups Low-salt Chicken Broth; 1 can (15 Oz. Can) Pinto Beans, Rinsed And Drained; 1 ounce, weight Semisweet Chocolate, Chopped; 1/8 teaspoons Cinnamon; 1 Tablespoon Tomato Paste; 1/4 teaspoons Red Pepper Flakes, Plus More To Taste; 1 pound Boneless Skinless Chicken Breast

Servings: persons

2 teaspoons Olive Oil Plus Extra For Drizzling On The Chicken
1 White Onion, Chopped
1 Red Bell Pepper, Stem And Seeds Removed Then Chopped
4 cloves Garlic, Peeled And Chopped
3 Tablespoons Chili Powder
2 teaspoons Ground Cumin
1-1/2 teaspoon Dried Oregano
1 teaspoon Salt
Fresh Black Pepper To Taste
1 can 28 Oz Can Diced Tomatoes In Juice
2-1/2 cups Low-salt Chicken Broth
1 can (15 Oz. Can) Pinto Beans, Rinsed And Drained
1 ounce, weight Semisweet Chocolate, Chopped
1/8 teaspoons Cinnamon
1 Tablespoon Tomato Paste
1/4 teaspoons Red Pepper Flakes, Plus More To Taste
1 pound Boneless Skinless Chicken Breast

1
Heat olive oil in a Dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes. Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more. Next add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.
2
To cook chicken: Preheat oven to 400 F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on a rimmed baking sheet and bake 18-25 minutes. Baking times differ depending on the size of your chicken breast but remember to cook until juices run clear. Alternatively you could use about 3 cups of shredded rotisserie chicken. Cool the baked chicken for 5-10 minutes then pull and shred chicken with two forks.
3
After 30-35 minutes of simmering the chili, add the shredded chicken into the chili. Simmer uncovered for about 20 more minutes or until chili reaches desired consistency.
4
Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of Greek yogurt.

574

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 2 teaspoons Olive Oil Plus Extra For Drizzling On The Chicken, 1 White Onion, Chopped, 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped, 4 cloves Garlic, Peeled And Chopped, and more.

Yes, Pinto 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.

Pinto Bean Chicken Chili

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