Stew Leonard’s Three-Bean Chicken Chili

An easy – and healthy – way to feed a crowd!  Serve with a dollop of Stew’s dairy-fresh sour cream, a sprinkle of shredded cheddar, and sliced jalapenos.  Or crush a handful of Stew Leonard’s sweet potato chips for some added crunch!

Servings: 12

 

Ingredients

  • 2 tablespoons 100% Olive Oil
  • 1 large Vidalia Onion
  • 1 large Red Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 1 1/2pounds Ground Chicken, preferably thigh meat
  • 1 can (28 ounces) Crushed Tomatoes
  • 1 tablespoon Stew's Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Chipotle Paste
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Fine Ground Black Pepper
  • 1 cup Stew's Organic Low Sodium Chicken Broth
  • 1 can (15 ounces) small White Beans, rinsed and drained
  • 1 can (15 ounces) Pinto Beans, rinsed and drained
  • 1 can (15 ounces) Black Beans, rinsed and drained
  • 1 1/2 cup Corn Kernels, fresh or frozen and thawed
  • 1/4 cup fresh chopped Cilantro

Directions

  1. In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink.

  2. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt, and black pepper.  Stir to mix well and cook for 10 mnutes.  Add the broth and bring to a simmer. Reduce the heat to low, cover, and cook for 30 minutes.  Add the white beans, pinto bean, and black beans and cook for 15 minutes, or until the flavors are well-blended.  Stir in the corn and cilantro and cook for 2 minutes.

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