This post has been sponsored by BUSH’S® Chili Beans . All thoughts and opinions are my own.
Need a quick and easy dinner recipe that with an exception of a few ingredients, it predominantly comes from pantry items? Have a delicious pot of this Chicken Jalapeño Chili on the table in no time!
Is it really fall without a bowl of piping hot chili? In my home, no it is not. We eat chili at least once a week in the fall and winter months and I always make a double batch to freeze the extra. I always stock up on canned items when I shop at Albertsons so that I have chili ingredients on hand at all times. It’s such an easy hearty delicious meal that the whole family can enjoy! Make sure to download the Albertsons app for coupons and deals!
There is one key ingredient to any chili- red or white- in my opinion, and that’s BUSH’S® Mild Pinto Chili Beans. The plump pinto beans are simmered in BUSH’S original chili sauce with a zesty blend of tomatoes, chili peppers and garlic. They add a touch of spice and added flavor to any dish. With 6g of plant-based protein and 5g of fiber, these vegetarian, gluten and dairy free beans are a delicious addition to any chili, soups, or just warmed up out of the can. Don’t drain them! The Pinto Beans are cooked in a delicious mild green chili sauce that adds so much flavor and depth to the chili!
How To Make Chicken Jalapeño Chili
- Combine the spices in a small bowl
- Saute the chicken, onions, garlic, and jalapeños.
- Add the cream of chicken, broth, and half & half and cook for 10-15 minutes.
- Stir in BUSH’S® Mild Pinto Chili Beans and corn
- Thicken the chili with corn starch and water
- Stir in fresh cilantro and serve!
One of my favorite parts of serving chili, is the buffet of toppings! Let your family and guests put what they like on their own bowl. I like to have bowls of shredded cheese, sour cream, tortilla chips, avocado, cilantro, and sliced jalapeños. You can also add green onions, lime wedges, and diced fresh tomatoes.
How to Store Chicken Jalapeño Chili
Refrigerate the chili for up to 3 days. When I have time, I try and make the chili the day before serving. It helps the flavors develop and always tastes better the next day. To freeze, I place leftovers in a gallon size freezer bag and freeze for up to 3 months.
Now, the question is- do you serve your chili over rice or just in a bowl? We love it both ways, but I grew up eating it over rice! Either way, head to Albertsons and stock up on BUSH’S® Mild Pinto Chili Beans and the other pantry ingredients so you can make this Chicken Jalapeño Chili all season long!
Warm up this fall with a delicious bowl of Chicken Jalapeno Chili. Simple ingredients and easy to make, will have you enjoying this in no time!
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon cayenne pepper
- ½ tablespoon cumin
- ½ tablespoon chili powder
- ½ tablespoon garlic powder
- 1 tablespoon olive oil
- ¾ pound chicken breast cut into 1-inch pieces
- 1 medium-sized onion diced
- 1 tablespoon diced garlic
- 1 jalapeno seeded and finely diced
- 1 large can 22.6 oz cream of chicken
- 1 cup chicken broth
- ½ cup half & half
- 2 cans BUSH’S® Mild Pinto Chili Beans
- 2 8.5 oz cans corn kernels, drained
- 1 teaspoon cornstarch
- 1 teaspoon water
- ½ cup fresh cilantro chopped
- Shredded Cheese
- Sour Cream
- Lime Wedges
- Tortilla Chips
In a small bowl, combine spices; set aside.
In a large pot set over medium heat, add olive oil, chicken, onions, garlic, and jalapeno. Saute until onions are translucent.
Add cream of chicken, chicken broth, half & half, and spices. Stir until combined. Reduce heat to medium low and cook for 10-15 minutes.
Stir in BUSH’S® Mild Pinto Chili Beans and corn and continue cooking for 10 minutes.
In a small bowl, whisk together corn starch and water. Stir into chili and cook for an addition 5 minutes.
Right before serving stir in chopped cilantro.
Pour into bowls and top with desired toppings.