Mexican Two Bean Chicken Chili

Mexican Two Bean Chicken Chili

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Terry Alford


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


★★★★★ 1 vote

15 Min
1 Hr


  • 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 c
    frozen corn
  • 1 jar(s)
    16 oz salsa
  • 1 can(s)
    8 oz tomato sauce ( i double this in mine)
  • 3 c
    shredded cooked chicken
  • 1 tsp
    garlic salt
  • 2 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    cilantro, dried
  • 1 c
    shredded sharp cheese

How to Make Mexican Two Bean Chicken Chili


  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)
  2. The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
  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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About Mexican Two Bean Chicken Chili

Other Tag: Quick & Easy

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