Red, White and Black Bean Chicken Chili

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, small diced (about 1 cup)
  • 1 medium red or yellow bell pepper, small diced (about ½ cup)
  • 1 tablespoon finely minced jalapeño pepper, no seeds
  • 1 medium celery stalk, small diced (about ½ cup)
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole blend of choice
  • 1 tablespoon red wine vinegar
  • 2 cups cooked diced chicken
  • 1 (14-ounce) can petite diced tomatoes, drained
  • 1 cup chicken bone broth
  • 1 (14-ounce) can dark red kidney beans, with the liquid
  • 1 (14-ounce) can small white cannellini beans, with the liquid
  • 1 (14-ounce) can black beans, with the liquid
  • 1 tablespoon Cholula® original hot sauce, or hot sauce of choice
  • 1/4 cup each loosely packed cilantro and parsley, chopped, plus more for garnish
  • Optional garnishes: sliced green onion, sour cream and shredded cheese

Directions

  1. In a large stock pot over medium-high heat, warm oil. 
  2. Add onion, peppers and celery and cook until tender, about 5-7 minutes.
  3. Add garlic and spices. Stir for 30 seconds to coat well.
  4. Increase heat to high. Stir in vinegar to deglaze.
  5. Add chicken, tomatoes and broth. Stir well to combine.
  6. Bring to a boil, lower heat back to medium and simmer.
  7. Stir every few minutes. Skim all foam that surfaces, as needed.
  8. Cook 15 minutes until thickened slightly and flavors come together.
  9. Stir in beans and hot sauce then let simmer for 10 minutes.
  10. Stir in cilantro and parsley. Adjust seasoning if needed with salt.
  11. To serve, portion into bowl. Top with herbs, sliced green onion, sour cream and cheese for garnish. Keep hot sauce to the side for more to be added, if desired.

https://www.cutco.com/learn/red-white-and-black-bean-chicken-chili