Chicken Chili with Beans and Peppers

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5 from 3 votes

This chicken chili is a quick and easy way to serve a healthy meal in 30 minutes or less.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dinner, Soup

Cuisine: American

Keyword: chicken, chili, fall recipes

Servings:

Calories: 531kcal

Author: Dawn

Ingredients

2 tbsp olive oil or more if needed to coat the pan
1½ lbs chicken breast cut in bite size pieces
15.5 oz black beans
1½ cups peppers chopped
4 garlic cloves chopped
1 tbsp chili powder
½ tbsp cumin
¼ tsp turmeric
¼ tsp red pepper flakes

For the Cream of Chicken Soup

4 tbsp butter we use salted for this
2 yellow onions chopped
2 cups chicken broth low sodium
1½ cups milk
⅓ cup flour
½ tsp rosemary dried
2 tsp parsley dried
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper ground

Instructions

Making the Cream of Chicken Soup

Make the coc first or at least while the chicken is cooking so it is ready to add when chicken is cooked.
Heat a pot over medium heat. Add in butter and onions, cooking until the onions start to become translucent.
Add in the broth, rosemary, parsley, garlic, salt and pepper. Bring to a simmer and cook for about 2 minutes.
Mix together milk and flour - preferably in a measuring shaker but a measuring cup will do.
Slowly pour the milk/flour mix into the pot, stirring constantly while pouring to prevent lumps.
Bring to a simmer and simmer for about 2-3 minutes stirring often. Turn off and set aside until ready to add to chili.

Making the Chili

Heat up a skillet over medium heat. Add in the olive oil. Now add in the chicken and peppers, stirring occasionally to cook chicken evenly. Cook for about 5 minutes.
Add in the garlic, chili powder, cumin, turmeric and red pepper flakes - stir well to even spread out the spices. Cook until the chicken is just cooked all the way through. Should only need a couple minutes. Do not drain the liquid from the chicken.
Add in the beans (if using canned beans, I drain the liquid off them first) and the cream of chicken soup. Stir well and cook for about 2 minutes to warm everything through.
We recommend serving over rice or egg noodles - we prefer rice here.

Notes

The nutrition facts are estimated and serving sizes were based on serving it over rice or something else - rice was not added into the nutrition facts as there are many other options you may choose to serve it with.

You can use canned soup, tho we don't recommend it here - we don't like the flavor of the canned cream of chicken soup. If you use canned, you would use 2 cans of soup. I would use one of the empty cans to measure milk or water to thin it slightly. I would start with half a can of liquid. We don't make it this way so we don't have the exact measurements or know exactly how the taste would turn out.

Nutrition