Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 large yellow onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 cans (14.5 ounces each) cannellini beans, rinsed and drained
- 2 cans (10 ounces each) diced tomatoes with green chilies, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) white corn, drained
- 1 can (15 ounces) tomato sauce
- 1 can (12 ounces) light beer (optional)
- 1 packet (1 ounce) chili seasoning mix
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat.
- Add the chopped onion, bell peppers, and cook until softened, about 5 minutes.
- Stir in the shredded chicken, drained beans, diced tomatoes, corn, tomato sauce, beer (if using), chili seasoning mix, cumin, and oregano.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili has thickened.
- Season with salt and black pepper to taste, if needed.
Nutritional Information (per serving):
- Calories: 350
- Fat: 12g
- Carbohydrates: 45g
- Protein: 25g
- Fiber: 10g
Dish Characteristics:
- Flavorful and warm
- Rich and hearty
- Suitable for a casual or formal dinner
User Comments:
- "This chili had the perfect balance of spices and flavors. It was a hit with my family."
- "The addition of white beans made this chili unique and delicious. It's a great way to use leftover chicken."
- "I love the hint of sweetness from the corn and tomatoes. This chili is a great comfort food for a cold day."
Special Precautions and Tips:
- For a milder chili, reduce the amount of chili seasoning mix.
- Serve with shredded cheese, sour cream, and chopped fresh cilantro for garnish.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
