Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee canola oil | ||
| 1 medium yellow onion, chopped | ||
| 2 jalapeño peppers, seeds and ribs removed, chopped | ||
| 2 cloves garlic, minced | ||
| 1 lbs. boneless, skinless chicken breasts, cut into small cubes | ||
| 1 tbsp. Hy-Vee chili powder | ||
| 1 tbsp. ground cumin | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| 1 (14.5 oz) can Hy-Vee petite diced tomatoes, undrained | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| 1 (15 oz) can Hy-Vee pinto beans, drained and rinsed | ||
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| Hy-Vee shredded cheddar cheese, for serving |
Directions
- Heat oil in a large saucepan over medium heat. Add onion, jalapeno peppers and garlic and cook until they start to soften, about 3 minutes.
- Stir in chicken. Cook until it is no longer pink, about 5 minutes. Stir in chili powder, cumin and Italian seasoning. Add tomatoes and chicken broth. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes.
- Stir in beans. Simmer until chili is thickened, about 10 minutes longer. If desired, serve topped with shredded cheddar cheese.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 830mg
- Total Carbohydrates: 29g
- Protein: 24g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy! Magazine