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Mexican Two-Bean Chicken Chili



Ingredients:
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
Directions:
  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