Chunky Chicken 3 Bean Chili

Nor M.


I'm trying to eat a little healthier lately. I decided to make a chili with ground chicken breast. You may use regular ground chicken found in the grocery store. This chili is chunky and has just a hint of heat. My family and I loved it. Serve topped with Mexican cheese. Serve with Tortilla chips if desired.

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


1 Hr


Stove Top


1 1/2 lb
ground chicken
4 Tbsp
oil for frying
2 c
chopped sweet onion sautéed
2 clove
medium cloves grated or minced fresh garlic
1 can(s)
15.5 ounce black beans rinsed and drained
1 can(s)
15.5 ounce white beans rinsed and drained
1 can(s)
15.5 ounce pinto beans rinsed and drained
1 can(s)
4.5 ounces green chiles drained
1 can(s)
11 ounces yellow crisp corn drained
1 can(s)
.28 ounces crushed tomatoes
3 can(s)
14.5 ounces each diced tomatoes
1 can(s)
6 ounces tomato paste
1/2 c
tomato ketchup
1 tsp
4 tsp
chili powder
1/2 tsp
cayenne pepper
1 1/2 tsp
1 tsp
1 tsp
cilantro, dried
1 Tbsp
oregano, dried
2 c
shredded mexican cheese for serving

Directions Step-By-Step

Place half of the oil in a fry pan. Cook chicken on medium high heat until cooked through. Chicken is done when no pinkness shows. Place chicken in a big Dutch oven kettle. Add remaining oil. Cook the onion until lightly caramelized. Add in the garlic . Cook for one minute.
Add cooked onions and garlic to the pot with the chicken.
Add in remaining ingredients. Stir thoroughly. Bring to a boil. Reduce heat to a very low boil. Continue cooking. Stir now and then. You may reduce heat to simmer after an hour. It is ready to serve. The longer it sits even after An hour. The better it will be. Serve in individual bowls and top with a sprinkle of Mexican cheese.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #chili, #chicken chili