Three-Bean Chicken Chili

Oxmoor House
5 (2-cup) servings.


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Vegetable cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
1 cup chopped zucchini
1 cup chopped celery
3 tablespoons seeded, chopped jalapeno pepper
2 tablespoons minced garlic
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried crushed red pepper
3 cups canned low-sodium chicken broth, undiluted
1 3/4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
1 (15-ounce) can no-salt-added pinto beans, drained
1 (15-ounce) can no-salt-added garbanzo beans, drained
1 (15-ounce) can cannellini beans, drained
1 (8-ounce) can no-salt-added tomato sauce
2 tablespoons balsamic vinegar
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup (1 ounce) shredded, reduced-fat sharp Cheddar cheese
1/4 cup chopped green onions


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute until crisp-tender. Add oregano and next 3 ingredients; saute 1 minute.

Add chicken broth and next 6 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Add cilantro; cover and cook 5 additional minutes. To serve, ladle into bowls; top evenly with sour cream, cheese, and green onions.

Created date

August 2009

Nutritional Information

Calories 425
Caloriesfromfat 18 %
Fat 8.7 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 2.6 g
Protein 33.3 g
Carbohydrate 45.2 g
Fiber 0.0 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 494 mg
Calcium 0.0 mg