Quick Veggie Chicken 'n Black Bean Chili


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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 2.3 g
  • Cholesterol: 28.7 mg
  • Sodium: 495.5 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.3 g

View full nutritional breakdown of Quick Veggie Chicken 'n Black Bean Chili calories by ingredient
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Submitted by: CURVES_N_CURLS


Delicious served over a bed of brown rice! :) [Created 2009-10-20.] Delicious served over a bed of brown rice! :) [Created 2009-10-20.]
Number of Servings: 11


    * 1 tbsp. Olive Oil
    * 545g Boneless, Skinless Chicken Breast, chopped into bite-sized pieces (3 average breast halves +/-)
    * 100g Red Onions, diced (1/2 medium-to-large onion +/-)
    * 385 g Yellow and Red Bell Peppers, chopped (2 large peppers +/-)
    * 1 can President's Choice Blue Menu Peaches & Cream Corn (drained), 341ml
    * 1 can Unico Black Beans (rinsed, drained), 540ml (2 cups +/-)
    * 1 can Presidentís Choice Blue Menu Diced Tomatoes, 796ml (with liquid!)
    * 1 jar President's Choice Extra Chunky Salsa, Mild, 650 ml
    * 1 tbsp. Chili Powder


1. In a large pot, heat olive oil over medium-high heat.
2. Add the onions, yellow and red peppers, and chicken breast, and cook until the vegetables are crisp-tender and the chicken starts to brown a bit, about 5 or 6 minutes.
3. Add the canned tomatoes, black beans, corn, salsa, and chili powder to the pot and stir to incorporate.
4. Bring to a low boil, reduce heat and simmer until blended and heated through (and chicken is thoroughly cooked!), at least 15, but closer to 30 minutes for best results and flavour development.
5. This makes 11 level 8-oz cups of chili. (I would tend to eat 1.5 'servings' or cups if eating it alone as a meal, but 1 'serving' or cup is plenty served over rice.)
6. Enjoy! :)

Number of Servings: 11

Recipe submitted by SparkPeople user CURVES_N_CURLS.


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