Pinto Bean Chicken Chili
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 279.1
- Total Fat: 2.8 g
- Cholesterol: 20.7 mg
- Sodium: 204.7 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 10.4 g
- Protein: 24.2 g
View full nutritional breakdown of Pinto Bean Chicken Chili calories by ingredient
Introduction
Homemade with fresh ingredients. Broth made from leftover roast chicken bones. Meat was reserved from the roast chicken. Soak the beans the night before and then the next morning, throw everything in a crockpot and simmer on high all day until dinner. Tastes great with a few slices of fresh avocado or plain yogurt and a sprig of fresh cilantro. Homemade with fresh ingredients. Broth made from leftover roast chicken bones. Meat was reserved from the roast chicken. Soak the beans the night before and then the next morning, throw everything in a crockpot and simmer on high all day until dinner. Tastes great with a few slices of fresh avocado or plain yogurt and a sprig of fresh cilantro.Number of Servings: 16
Ingredients
-
2 lbs dried pinto beans
2 gallons homemade chicken broth (see http://www.kitchenstewardship.com/2010/01/21/homemade-chicken-stock-updates-and-tips/ for some great tips)
2-3 cups chicken meat reserved from roasting chicken
1 can fire roasted diced green chilies
1 green pepper chopped
3 garlic cloves, diced fine
Sea salt to taste
2 tsp ground cumin
1 tsp ground coriander seed.
Directions
The night before making rinse and cover beans in cold water.
In the morning, drain and rinse beans and place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place beans in slow-cooker; add remaining ingredients and cook additional 4-6 hours until beans are tender and flavors are combined.
Serving Size: makes approximately 16 1.5-2cup servings
*I have made this a 2 day process by slow-cooking the beans in the crockpot the first morning while making the chicken broth from "last night's" roast chicken dinner. Then the next morning drain the beans and add the remaining ingredients, cooking all day in the crockpot. It really requires little of your time, just planning.
Number of Servings: 16
Recipe submitted by SparkPeople user ONETHESS29.
In the morning, drain and rinse beans and place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place beans in slow-cooker; add remaining ingredients and cook additional 4-6 hours until beans are tender and flavors are combined.
Serving Size: makes approximately 16 1.5-2cup servings
*I have made this a 2 day process by slow-cooking the beans in the crockpot the first morning while making the chicken broth from "last night's" roast chicken dinner. Then the next morning drain the beans and add the remaining ingredients, cooking all day in the crockpot. It really requires little of your time, just planning.
Number of Servings: 16
Recipe submitted by SparkPeople user ONETHESS29.