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The Pampered Chef® Cooking Tools – Spoon


Mexican Two-Bean Chicken Chili

2   cups (500 mL) chicken broth
1   jar (16 oz or 430 mL) thick and chunky mild salsa
1   cup (250 mL) tomato sauce
1   medium zucchini, coarsely chopped (about 11/4 cups/300 mL)
1 1/2   cups (375 mL) rinsed and drained canned black beans
1 1/2   cups (375 mL) rinsed and drained canned pinto beans
1   cup (250 mL) drained canned whole kernel corn
3   cups (750 mL) shredded cooked chicken
1   garlic clove, pressed
1 1/2-2   tbsp (22-30 mL) chili powder
1   tsp (5 mL) ground cumin
   Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves
  1. Combine broth, salsa and tomato sauce in (4-qt./3.8-L) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.
  2. Ladle chili into soup bowls. Top with desired toppings.

Yield: 6 servings (10 cups/2.4 L)

Nutrients per serving: (1 2/3 cups/400 mL, excluding optional ingredients): Calories 300, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Sodium 1620 mg, Carbohydrate 32 g, Fiber 9 g, Protein 29 g