Chicken and Pinto Bean Chili
Chicken, pinto beans, chipotle chiles, bell pepper, onion, and garlic in a spicy tomato broth.
Ingredients
- 2 tsp olive oil
- 1/2 cup onion trimmed and diced 1/4"
- 1/4 cup green bell pepper seeded and diced 1/4"
- 1 garlic clove peeled and minced
- 3 Tbsp tomato paste
- 2 cups low sodium chicken broth
- 2 15 oz. cans pinto beans rinsed and drained
- 1 2/3 cup no salt added diced tomatoes in juice
- 1 1/2 Tbsp fresh lime juice
- 1/4 oz canned chipotle chili pepper in adobo pureed or mashed
- 2 tsp dark chili powder
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 3/4 tsp kosher salt
- 3/4 tsp hot pepper sauce e.g., Tabasco
- 1 lb grilled chicken diced 1/2"
- 1 1/2 Tbsp fresh cilantro leaves chopped
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, green pepper, and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in tomato paste. Saute 2 minutes.
- Add remaining ingredients except Chicken and cilantro. Bring to a boil. Reduce heat. Simmer 30-35 minutes.
- Stir in chicken. Cook until heated through.
- Stir in cilantro to serve.
Nutrition
Calories: 230kcalCarbohydrates: 20gProtein: 23gFat: 6gSaturated Fat: 1gCholesterol: 55mgSodium: 360mgFiber: 4gSugar: 3g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.