Chili with Chicken and Beans

Chili with Chicken and Beans Recipe, College Inn Stock, Martha Stewart Living

Disclosure: This post is sponsored by College Inn®, but all opinions are my own.

Are you the cook in your family? I am. I love cooking meals for my loved ones. But sometimes, I run out of ideas on what to make. So every now and then, I’ll check out new recipes to try. The other day, I tested out this Chili with Chicken and Beans recipe from the kitchen of Martha Stewart Living. And you guys, this chili is the real deal. I’ve had my fair share of chili recipes from restaurants and other people’s homes, but this takes the cake. Below is the recipe.


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Chili with Chicken and Beans Recipe
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tbsp olive oil
  • 3 tsp whole cumin seed
  • 2 medium onions, finely chopped (about 3 cups)
  • 5 garlic cloves, roughly chopped
  • 1 green bell pepper, finely chopped
  • 2 boneless and skinless chicken breasts (about 1¾ pounds), cut into 1-inch cubes
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 dried bay leaf
  • 28-ounce can chopped tomatoes with their juice
  • 4-ounce can green chiles, finely chopped
  • 2½ cups College Inn® chicken stock
  • ½ tsp coarse salt
  • 4 cups canned kidney beans, drained and rinsed
  • freshly ground black pepper
Instructions
  1. In a large heavy-bottom pot or Dutch oven, heat oil and cumin seeds over medium heat until cumin is lightly toasted and aromatic, about 1 minute. Next, add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
  2. Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add College Inn® stock, salt, and beans; season with black pepper, and stir to combine.
  3. Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1½ hours. Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

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Wasn’t that easy? It’s mostly chop and drop in the pot. And once the beans and chicken cubes are tender, you’re ready to enjoy a delicious dinner. Try it out, so you can taste it for yourself.

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And when you’re convinced, I say stock up your pantry with the ingredients, especially the College Inn® Chicken Stock. That way, you’re ready to impress anytime.

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I feel like the delicious and bold flavor of College Inn® was the secret to making this dish so delicious. With premium quality ingredients, it hits all the right flavors. YUM!

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Don’t forget, you can find College Inn® at Walmart stores nationwide. And for more recipe ideas, make sure to follow @CollegeInnBroth on Facebook and Pinterest. Until the next post!

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