Tuesday, February 10, 2009

Two Bean Chicken Chili

Since we had a roast chicken earlier this week Matt decided to make one of his amazing chilis with the leftovers.
Two Bean Chicken Chili
We decided to use some of the Vaquero beans we got from Rancho Gordo. For the second bean Matt uses garbanzo beans, they may not be traditional to chili but we really like the way they work with this kind of chili. This was such a tasty chili, I only wish I had made some cornbread to go with it.

Two Bean Chicken Chili

1 T olive oil
1 clove garlic, minced
1 yellow onion, peeled & chopped
1/2 t cumin
1/2 t dried oregano
2 T tomato paste
1 large can whole tomatoes, undrained
2 c chicken broth
1 14 oz can white beans, drained & rinsed (or 3/4 c dried beans soaked overnight)
1 14 oz can garbanzo beans, drained & rinsed
1 4 oz can green chiles, drained
2 c cooked chicken
salt & pepper
cayenne to taste

In a soup pot heat the olive oil over medium-high heat. Add the garlic & onion & cook until the onion is tender & translucent. Stir in the cumin, oregano & tomato paste. Add the tomatoes along with their juice, the chicken broth, beans chiles & chicken. Bring to a boil. Reduce heat to simmer & cover. Let simmer until beans are tender, for canned beans that should be about 1 hour for dried it took us 2 hours.

4 servings


Finla said...

This is what i call a bowl of real comfort food, delicous.

Stacey Snacks said...

I may make this as a lowfat meal this week. Looks delicious.

Netts Nook said...

This chili looks great I can't wait to try thanks for sharing.

Amanda said...

Just discovered your blog and everything looks so good!

Dewi said...

Wow, look at this chili...
I like how you've added garbanzo, and also using white bean instead of the traditional black bean. Very creative indeed.

Deeba PAB said...

Now that chili looks GOOD! Got here from ben's following your comment on home-made mozzarella. Am going to see if you've blogged about it! Cheers Deeba

PG said...

I starred this because I really need to stick to my resolution of eating more beans. I've failed to this point. But, I think I would like this.

Are there certain beans that are easier to work with than others? Like a starter bean? Clearly, I am a completely ignorant about beans.

Giff said...

yes I can see how the chickpeas would be really good here. love it

Jersey Girl Cooks said...

What a great idea to use leftover chicken.

Lori said...

This looks so yummy. You know beans are right up my alley!

Thistlemoon said...

This looks great! Awesome use of leftovers!

Anonymous said...

Great to use leftovers and this looks fantastic!

NikiTheo said...

Yum!!! This looks great! I have been trying to find a good Chicken Chili recipe for a while now (I heart chx chili), but I haven't found that ONE yet! I can't wait to try this out next!

grace said...

the only thing better than two bean chili is three bean chili, etc, etc. your picture is particularly lovely--wonderful dish, kat!

Donna-FFW said...

Comfort food at its best. Fantastic use for leftover chicken. I'll have to keep in mind.

Peter M said...

These Rancho-Gordo dudes seem to do wel with their beans. I have to look for this new bean (to me)...wonderful hearty soup.

Kristin said...

yummy! i've been looking for a good chicken chili recipe- i'll have to try yours!

amycaseycooks said...

I think I like the beans best in chili.

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t = teaspoon
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