Real Recipes From Real Home Cooks ®

quick pinto bean chicken chili

★★★★★ 1
a recipe by
Janie Frey
funland, TX

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

Blue Ribbon Recipe

This quick and easy chili recipe is packed with flavor from the fresh vegetables and the typical chili seasonings. We loved the "something different" smoked paprika adds to the chili. Rotel gives it a nice kick and will be the perfect dinner to warm the family on a cold night. Using deli chicken makes this chili a cinch to throw together for an easy weeknight meal.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6-8
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For quick pinto bean chicken chili

  • 2 lb
    roasted chicken, chopped
  • 1 can
    refried pinto beans, 16 oz.
  • 4 c
    chicken broth
  • 1 can
    Rotel diced tomatoes, 10 oz.
  • 1 lg
    onion, chopped
  • 2 stalk
    celery, chopped
  • 1 lg
    green bell pepper
  • 2 tsp
    smoked paprika
  • 1 tsp
    ground pepper
  • 1 tsp
    sea salt
  • 2 tsp
    chili powder
  • 2 tsp
  • 2 Tbsp
    olive oil
  • Shredded cheese
  • Tortilla chips

How To Make quick pinto bean chicken chili

  • Onions, celery, and bell pepper sauteeing in a Dutch oven.
    Saute onions, celery, and bell pepper in olive oil.
  • Adding chicken to the pot.
    Add the chicken and saute until the onions are translucent.
  • Paprika and other spices added.
    Turn down the heat. Add smoked paprika and rest of the spices.
  • Chicken simmering in a covered pot.
    Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
  • Adding broth to the pot.
    Add broth.
  • Rotel and refried beans added to the pot.
    Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
  • The chicken chili simmering on the stove.
    Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
  • A spoonful of quick pinto chicken chili with cheese.
    Add shredded cheese just before serving with your favorite chips or crackers.