Quick Pinto Chicken Chili

2
Janie Frey

By
@Jane_Frey

When the weather gets cool, soups are created in this household. Again, I used ingredients I had available, including refried beans substituted for the whole beans. The refried 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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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  • 2 lb
    roasted chicken, chopped
  • 1 can(s)
    refried pinto beans, 16 oz.
  • 4 c
    chicken broth
  • 1 can(s)
    Rotel diced tomatoes, 10 oz.
  • 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
  • ·
    Shredded cheese
  • ·
    Tortilla chips

How to Make Quick Pinto Chicken Chili

Step-by-Step

  1. Saute onions, celery, and bell pepper in olive oil.
  2. Add the chicken and saute until the onions are translucent.
  3. Turn down the heat. Add smoked paprika and rest of the spices.
  4. Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
  5. Add broth.
  6. Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
  7. Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
  8. Add shredded cheese just before serving with your favorite chips or crackers.

Printable Recipe Card

About Quick Pinto Chicken Chili

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




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