Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Chicken & Bean Chili #069
About the Recipe
Chili Time is any time you want to make a hungry crowd happy.
This creamy chili is a must at my soup party every year.
—Theresa Baehr, Williamsburg, Michigan
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 10 servings (2-3/4 quarts).
Ingredients:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups shredded cooked chicken
• 1-2/3 cups whole milk
• 1 cup beer or reduced-sodium chicken broth
• 2 tablespoons chicken bouillon granules
• 1 tablespoon sugar
• 1 bay leaf
• 2 teaspoons ground cumin
• 1 teaspoon each onion powder, garlic powder and chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon pepper
• 1/8 teaspoon ground turmeric
Getting it done:
• 1. In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
• 2. Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes.
Remove bay leaf.
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