Chicken & Bean Chili

Campbell's Chicken & Bean Chili Recipe

It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.

At a glance

Prep

15 min.

Total

50 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 1/2 cup)
3 tablespoons all purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 cans (about 15 ounces each ) canned great northern beans, rinsed and drained
1 jar (16 ounces) Pace® Picante Sauce
2 cups chopped cooked chicken
1/4 cup shredded Cheddar and pepper Jack cheese blend (optional)
1/2 cup cubed avocado (optional)

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.

  • 2

    Stir the beans, picante sauce and chicken in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Top with shredded pepper jack cheese and cubed avocado, if desired.

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#24152

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