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


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Rating:

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

Directions Step-By-Step

1
saute in olive oil onion, celery, bell pepper, and chicken until the onions are translucent.
2
turn down heat and add smoked paprika and rest of spices, cover, and simmer about 5-minutes to infuse the smoked paprika into the chicken.
3
Add 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