Skip To Content
Home Recipes Browse Recipes Chunky 3-Bean Chili
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 332 g
(Approx. 10 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 870 mg 36%
Total Carbohydrate 31 g 10%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 19 g
Vitamin A 20% • Iron 20%
Vitamin C 25% • 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 3-Bean Chili

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 Tbsp Vegetable Oil
3 Tbsp All Purpose Flour
2 Tbsp Minced Garlic in Oil
2 Tbsp Chili Powder
2 Tsp Ground Cumin
28 Oz Diced Tomatoes
16 Oz Chicken Broth
1 cup(s) Thick n Chunky Salsa Medium
1/4 Tsp kosher salt
1/4 Tsp Ground Black Pepper
15 Oz Black Beans
15 Oz White Beans
15 1/2 Oz Kidney Beans
3 cup(s) Boneless, Skinless Chicken Breasts, cooked and cubed
Check All
Uncheck All
Add to list

Instructions

1
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.
2
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.
3
Drain and rinse beans. Add cubed chicken and beans to chili. Stir occasionally until heated thoroughly. Remove from heat and serve.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print