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Nutrition Facts
Serving Size 329 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 860 mg 36%
Total Carbohydrate 20 g 7%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 23 g
Vitamin A 4% Iron 10%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chunky Chicken & Bean Chili
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp pure olive oil
1 Lb H‑E‑B Boneless Skinless Chicken Breast
2 garlic, chopped
1 medium white onion, chopped
1/2 Tsp ground cumin
4 Oz hot fire-roasted diced hot green chilies
32 Oz H-E-B Select Ingredients Chicken Broth
30 Oz white beans, drained and rinsed
1/2 cup(s) Monterey Jack cheese, shredded
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Instructions

1
Place a large pan on medium-high heat and add oil, then chicken. Cook several minutes.
2
Add garlic, onions, cumin and green chilies. Cook 4-5 minutes or until onions begin to brown.
3
Add chicken broth and beans. Bring to a simmer for 3 minutes then reduce heat to low.
4
Cook chili an additional 30 minutes.
5
Serve with a sprinkle of cheese.

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