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Chicken, Veggie and Two-Bean Chili

Chicken, Veggie and Two-Bean Chili Recipe

  • 1 tablespoon butter
  • 1 pound boneless skinless chicken, cut in 1-inch (2.5 cm) chunks
  • 1 medium onion, chopped
  • 1 sweet green pepper, chopped
  • 1 sweet red pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 1 (28 ounce) can diced tomatoes
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 (19 ounce) can white pea beans, drained and rinsed
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup 10% cream
  • 1 cup corn kernels
  • Salt
  • Pepper, to taste
  • Diced avocado
  • Fresh lime wedges
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 483
Total Fat 14.8g
Saturated Fat 5.6g
Cholesterol 59mg
Sodium 1259mg
Total Carbohydrate 58.4g
Dietary Fiber 18g
Sugars 8.1g
Protein 32.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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