My Navy & Black Bean Chili

Nancy Allen


I made this up as I went along from items I already had on hand and came up with a very tasty chili.

★★★★★ 1 vote
8 servings
10 Min
30 Min
Stove Top


1 Tbsp
1/4 c
onions, chopped (yellow)
2 large
stalks of celery, sliced in chunks
1/4 c
mild banana pepper rings, chopped
3 c
chicken stock
1 jar(s)
48oz. navy beans, cooked
2 can(s)
12.05oz. each white chicken breast meat juice & all, shred the chunks up
1 jar(s)
24oz. thick and chunky salsa (i used mild)
1 can(s)
19oz. progresso black bean soup
*see options for toppings, below


1In a medium fry pan let your pad of butter melt over medium low heat until melted. Then add your onions and celery and banana peppers saute but not burn about 10 minutes or until somewhat soft, watch closely.
2In a dutch oven pot over a low/medium heat, add your butter/onion mixture and chicken stock. Then add navy beans, shredded chicken, salsa, and black bean soup. Cook about 20 minutes, or until chili has heated through and serve.
3*Optional toppings- Sour Cream, Crackers (all sort), Taco chips, Tortilla strips, Frito's, Crumbled cornbread, French Fried onion rings, Shredded cheese, Croutons etc....

About My Navy & Black Bean Chili

Course/Dish: Chicken Soups, Bean Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy