Hearty Chicken and Bean Chili
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 1 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 2 cloves garlic minced
- 1 cup fresh tomato salsa
- 28 ounces canned tomatoes
- 28 ounces water
- 3 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/3 cup dried garbanzo beans soaked overnight and drained
- 1 green pepper chopped
- 4 chicken bouillon cubes OR 2 cans chicken broth salt/pepper to taste
Instructions
- In a large pot, brown the chicken, onions, and garlic over medium heat.
- Add the fresh tomato salsa, canned tomatoes, water, and soaked garbanzo beans to the pot.
- Bring to a simmer and cook for 30 minutes.
- After 30 minutes, add the sliced celery, carrots, chopped green pepper, chili powder, and cumin to the pot.
- Stir well to combine.
- If using chicken bouillon cubes, add them to the pot now.
- If using canned chicken broth, omit the bouillon cubes and add the broth directly to the pot.
- Season with salt and pepper to taste.
- Continue to simmer the chili for an additional 15-20 minutes, or until the beans and vegetables are tender.
- Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado.
- Enjoy this comforting and hearty chicken and bean chili!
Notes & Wine Advice
Wine Pairing:
A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the flavors of this chili.
Nutrition values
Calories: 300 kcal | Carbohydrates: 25 g | Protein: 25 g | Fat: 5 g | Sugar: 8 g