QUICK PINTO CHICKEN CHILI

Janie Frey

By
@Jane_Frey

When the weather gets cool, soups are created at this household. Again, I used ingredients I had available, including re-friend beans substituted for the whole beans. The re-friend beans gave a good consistency to the chili so thickening wasn't necessary. In addition, I used the smoked paprika, which added a new something also. My husband enjoyed very much. When he's happy, I am, too!
Hope you enjoy, my friends! Janie


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

2 lb
roasted chicken chpped
1 pt
refried pinto beans
4 c
chicken broth
1 can(s)
rotel diced tomatoes
1 large
onion chopped
2 stalk(s)
celery chopped
1 large
green bell pepper
2 tsp
smoked paprika
1 tsp
ground pepper
1 tsp
sea salt
2 tsp
chili powder
2 tsp
cumin
2 Tbsp
olive oil

Step-By-Step

1saute in olive oil onion, celery, bell pepper, and chicken until the onions are translucent.

2turn down heat and add smoked paprika and rest of spices, cover, and simmer about 5-minutes to infuse the smoked paprika into the chicken.

Step 3 Direction Photo

3Add broth, rotel tomatoes, and re-fried pinto beans. (For this recipe, I use ready made beans, which I might have used for another meal). Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.

Add shredded cheese just before serving with your favorite chips or crackers.

About this Recipe

Course/Dish: Chicken, Bean Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Dairy Free
Other Tag: Quick & Easy