Three Bean Chicken Chili
Author: Danielle Greco
Recipe type: Dinner
Cuisine: Three Bean Chicken Chili
Prep time:
Cook time:
Total time:
Serves: 10
- 1 onion, diced
- 4 cloves of garlic, diced
- 2 tablespoons olive oil
- 2lbs of ground chicken
- 2 28oz cans of fire roasted tomatoes
- 1 6oz can of tomato paste
- 1 cup of water
- 1 cup Frank's RedHot Sauce
- 3 tablespoons chili powder
- 1 teaspoon cayenne pepper
- ½ teaspoon cumin
- 1 15oz can of black beans
- 1 15oz can of kidney beans
- 1 15 oz can of red beans
- 1 jalapeño, finely diced
- ½ red onion, finely diced
- ½ cup scallions, finely diced
- 1-2 cups greek yogurt or sour cream
- 1 cup freshly grated cheddar cheese
- Using a bottom heavy pot or dutch oven, sauté onions and garlic in olive oil on medium heat.
- Add a pinch of salt and pepper and stir. Cook until translucent, about 5 minutes.
- Add ground chicken. Continue to cook on medium heat until chicken is fully cooked.
- Add the fire roasted tomatoes. In a small bowl, mix one cup of water with tomato paste. Stir well and add to the pot.
- Stir in 1 cup of Frank's RedHot Sauce.
- Add chili powder, cayenne pepper and cumin. Cook for one hour on low heat.
- Add beans and cook for another 30 minutes.
- Serve chili in bowls and top with red onion, jalapeños, scallions, a dollop of greek yogurt and cheddar cheese.
Recipe by Fig & Thyme at https://www.figandthyme.com/three-bean-chicken-chili/
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