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Chunky 3-Bean Chili

H-E-B Showtime, November 2011

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Family-friendly

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Quick and easy

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Serve with toppings: crushed corn ships, sour cream, avocados and chopped green onions.

Prep Time:

10 minutes

Cook Time:

30 minutes

Makes:

8 - 10 servings

Ingredients

3 c. cooked chicken or turkey

3 Tbsp. each: oil and flour

2 Tbsp. minced garlic in oil

2 Tbsp. chili powder

2 tsp. ground cumin

1 can (28 oz.) diced tomatoes

1 carton (16 oz.) H-E-B Chicken Broth

1 c. (or more) chunky salsa, variety of your choice

• salt and pepper, to taste

1 can each: black beans, white beans and kidney beans

Instructions


Cube chicken or turkey (a great opportunity to use leftovers or purchase a rotisserie chicken).

Heat oil in a 5 or 6-quart stock pot or Dutch oven. Place over medium heat and stir in flour, garlic, chili powder and cumin until blended. Heat to a simmer, stirring frequently; cook 3 to 5 minutes to brown flour and seasonings.

Pour in tomatoes, broth and salsa. Stir and bring to a boil; simmer 15 to 20 minutes, uncovered. Season with salt and pepper, to taste.

Drain and rinse beans. Add cubed meat and beans to chili. Stir occasionally until heated thoroughly. Remove from heat and serve.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Showtime, November 2011

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