Navy Bean Chicken Chili is a fantastic option for those cold Fall and Winter days. It’s not only bursting with flavor (with a kick to boot), but it’s also healthy and easy to make!
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Credit to Betty Crocker for the inspiration to this recipe.
Ingredients for Navy Bean Chicken Chili
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) low sodium chicken broth
- 1 (16 oz) bottle Salsa Verde
- 2 1/2 Tbsp Corn Starch
- 2 (10 oz) cans of diced tomatoes with green chilis
- 1/2 cup milk (your preference on %)
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 (15.5 oz) can of whole kernel corn
- 1 (15.5 oz) can of Navy beans
- 1 pound cooked and shredded chicken meat
- salt and pepper to taste
Directions for Navy Bean Chicken Chili
- Heat vegetable oil on medium-high heat until warm.
- Add onion and garlic. Cook until both turn slightly brown (2-3 minutes).
- Add chicken broth, Salsa Verde, corn starch, tomatoes with chilis, milk, cumin, and chili powder. Add more corn starch if necessary for additional thickness.
- Bring pot to a boil and then simmer for 10-12 minutes.
- Add corn, shredded chicken, and navy beans.
- Season with salt and pepper as desired.
- Possible toppings to consider: Sour cream and cheese, avocado, cilantro.
Cook time: 25 minutes
Yield: 6-8 servings
Calories 283 kcal
Protein 24 g
Fat 7 g
Carb 30 g
Fiber 7 g
Sugar 6 g
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