mexican two bean chicken chili

Name: Mexican Two Bean Chicken Chili
Prep time: 15 min
Cook time: 1 h
Ingredients: 1 medium zucchini, chopped & set aside; 1 can(s) 15 oz black beans, drained and washed; 1 can(s) 15 oz pinto beans, drained and washed; 2 can(s) 14 1/2 oz chicken broth; 1 cup(s) frozen corn; 1 jar(s) 16 oz salsa; 1 can(s) 8 oz tomato sauce ( i double this in mine); 3 cup(s) shredded cooked chicken; 1 teaspoon(s) garlic salt; 2 teaspoon(s) chili powder; 1 teaspoon(s) ground cumin; 1 teaspoon(s) cilantro, dried; 1 cup(s) shredded sharp cheese

(1 RATING)

21 Pinches

Terry Alford

Salt Lake City, UT

Updated on Dec 3, 2011

This is so easy and fun to add new items to.

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prep time 15 Min

cook time 1 Hr

method ---

yield

Ingredients

1 medium zucchini, chopped & set aside
1 can 15 oz black beans, drained and washed
1 can 15 oz pinto beans, drained and washed
2 cans 14 1/2 oz chicken broth
1 cup frozen corn
1 jar 16 oz salsa
1 can 8 oz tomato sauce ( i double this in mine)
3 cups shredded cooked chicken
1 teaspoon garlic salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon cilantro, dried
1 cup shredded sharp cheese

How To Make mexican two bean chicken chili

Step 1

Dump everything in a large dutch oven pan. Bring to a boil and reduce to simmer for 30 min. (1 hour if placed in the oven on 375)

Step 2

The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
Step 3

Other options, I have added roasted red peppers and this was great! For more heat I have added pepper flakes.
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