Chicken & Bean Chili

By barbsjustagirl

317 calories, 7 g fat, 24 g protein

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

Details

Preparation time 25mins
Cooking time 15mins
Adapted from Tasteofhome.com

Preparation

Step 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.
Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.