Chicken Chili with Black Beans & Corn
Servings: 6 servings (6 cups total)
Calories: 376cal
Equipment
Ingredients
- 1 Tablespoon vegetable oil
- 1 cup chopped fresh banana peppers
- 1 cup chopped onion
- 1 Tablespoon paprika
- 1 ½ teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded rotisserie chicken
- 15 ounces black beans one can, drained and rinsed
- 15 ounces cannellini beans one can, drained and rinsed
- 14.5 ounces diced tomatoes one can, UNDRAINED
- 1 ½ cups chicken broth
- 1 cup frozen corn
Instructions
- Heat oil in a large skillet over medium-high heat. Add banana pepper and onion, cooking for 3-4 minutes until translucent and tender.1 Tablespoon vegetable oil, 1 cup chopped fresh banana peppers, 1 cup chopped onion
- Add paprika, oregano, cumin, garlic powder, and red pepper flakes. Mix well.1 Tablespoon paprika, 1 1/2 teaspoons oregano, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon crushed red pepper flakes
- Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes.2 cups shredded rotisserie chicken, 15 ounces black beans, 15 ounces cannellini beans, 14.5 ounces diced tomatoes, 1 1/2 cups chicken broth, 1 cup frozen corn
Notes
- Don't drain the diced tomatoes, the juice is part of the broth!
- Drain and rinse the black beans and cannellini beans before adding.
- To use raw chicken instead, cube 1 lb chicken breasts and brown them with the peppers and onion before adding the spices.
Nutrition
Serving: 1serving (1 hefty cup) | Calories: 376cal | Carbohydrates: 42g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 660mg | Potassium: 610mg | Fiber: 13g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 27mg | Calcium: 110mg | Iron: 5mg
