Bean and chicken chili

This recipe yields about six portions.

Prep time: 20-30 minutes, if cooking chicken 45-50 minutes. Cook time: 30 minutes-3 hours

Description

Meant to be flexible, this chili can flex in proportions or ingredients fairly easily. That could be replacing the protein, changing what vegetables are used, adjusting quantities based on what you have on hand, adjusting spice level to your preference, or using different toppings for variety if making more than a one-meal quantity.

Tips and substitutions to know in advance

• Use a protein that fits your needs and preferences. While this is written with chicken, any chili-ready option that works for you can fit including beef, tofu, or more beans. Cooking the protein separately from the chili makes this an easier substitution.
• Cooking chicken in the oven while assembling the other ingredients in a pot on the stove is a good way to reduce total cooking time. The chicken can also be cooked in advance by following the same method below
• If you have a stove and oven safe dish, like a Dutch oven or an oven-safe pot, this chili can cook in the oven rather than on the stove and will require less frequent checking in for stirring. A slow cooker is also a good option but will take longer than the stove or oven.

Ingredients

• Chicken, cooked, for 6 servings. Three baked chicken breasts or eight baked chicken thighs, pulled rotisserie chicken, or heated ready-to-eat (3-4 oz per person) are all good options
• About 3c of cooked beans, 2-15.5 oz cans if using canned (drained, rinsed if you prefer). Any oblong bean works well, such as black, pinto, kidney, or Great Northern beans
• 1-15.5oz can of tomato purée, tomato sauce, crushed tomatoes, or diced tomatoes
• 1 bell pepper, any color, chopped or sliced
• 1 onion, chopped or sliced Frozen already cut peppers and onions can be a great option, use ⅔ of a bag
• 1c corn, frozen or canned
• 1 Tbsp cooking oil

For seasoning: if you have a favorite chili seasoning, packet or otherwise, that is a great option! Consider using two packets for this recipe To make your own chili seasoning for this recipe:

• 2 Tbsp ground cumin
• 2 Tbsp paprika or smoked paprika
• 1 Tbsp garlic powder or minced garlic (4 cloves or one big scoop from the jar)
• 2 Tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Suggested chicken seasoning:

• 2 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• 1 tsp black pepper This can be mixed together or sprinkled over your chicken individually
• Also 1 Tbsp cooking oil for the baking dish

For spice if desired: 1-2 jalapeños, chopped OR 1-2 tsp cayenne pepper OR 1-2 Tbsp hot sauce OR two big spoonfuls of pickled jalapeños OR any other spicy pepper you prefer. Of course you can also mix and match — just check your quantities compared to desired spice level!

Toppings if desired: shredded cheese, sour cream, chopped onion, sliced green onion, saltines, corn chips, hot sauce, and hot or bell peppers are all good options

Process

First up, the chicken:

1. Preheat oven to 375 degrees
2. Add oil to oven safe dish
3. Place chicken in dish, season side facing up with half of the seasoning mix
4. Flip chicken over, season the now facing up side with the other half of the seasoning mix
5. Bake for 40-50 minutes for chicken breast or 35-45 minutes for chicken thighs until internal temperature reaches 165 degrees. Rest chicken for 5-10 minutes before cutting if possible
6. Can be used immediately or stored whole, cut into slices, shredded, large pieces, any way that supports future use

Next, the chili:

1. Heat oil in a pot or Dutch oven over medium heat, add peppers & onions & seasoning. If using frozen peppers & onions, no need to thaw first. If using fresh or frozen chopped jalapeño, other pepper, or cayenne pepper, add that as well. For other forms of spice, hold off for now If using the oven method rather than all stove, preheat oven to 325 degrees
2. When the onions are becoming translucent, add the corn, beans, tomatoes, and spice if using and not already added. Gently stir
3. Simmer on low or medium low heat for 30 minutes or more, stirring every 5-10 minutes. Longer simmering will help the tomatoes reduce and the flavors develop. For oven preparation, put in oven at 325 degrees for 60 minutes or more, stirring every 20 minutes.
4. The chicken (or alternate protein) can be added now or when serving. Adding now will incorporate more flavor through the chicken, adding later allows for individual portioning and separate storage. For baked chicken or pulled rotisserie chicken, heat 5-10 minutes before serving OR place chicken on the bottom of the serving bowl and ladle hot chili on top to heat the chicken. If using pre-cooked chicken, prepare by package directions especially if heating from frozen
5. Serve, add toppings if desired, and enjoy!

Notes for storage and reworking later

• Storing the chicken (or other protein) separate from the chili allows for flexibility later — increase variety by using a different protein
• Adding different toppings can bring a different flavor if eating again in the same week
• This freezes well, consider freezing any leftovers in portions that will be flexible for future reheating (eg, 1-2 portions in a bag or container)