"The minute the weather starts to cool down, it immediately feels like chili season and I am here for it. It's one of the things I absolutely love about the fall so I’m collaborating with @TuttorossoTomatoes and @thefeedfeed!
And what's not to love? It's super flavorful. Hearty enough to be a full meal. Totally easy to make (and with the recipes, super hands off once you assemble). Awesome to feed a crowd. And the leftovers are also delicious!
You’ve got to try this crazy easy Chicken Chili with @TuttorossoTomatoes in the Instant Pot or Crock Pot and prepare to wow your family! Tender shredded chicken, delicious vegetables and super high quality tomatoes with fantastic flavor make this the go-to dish to warm you right up."
Tomato Bean Chicken Chili
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- Recipe Card
Prep time 10mins
Cook time 6hrs
Serves or Makes: 6
Recipe Card
ingredients
- 1 teaspoon olive oil, optional- only use if you're sautéing the veggies first
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 jalapeño pepper, seeds removed and diced (you can also include the seeds if you want a spicier chili)
- 3 cloves garlic, minced
- 1 cup beer, or chicken stock
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1 (28 ounce) can Tuttorosso Italian Inspirations Diced Tomatoes
- 2 large boneless skinless chicken breasts
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 cup frozen corn
- 1-3 tablespoons Tuttorosso Tomato Paste
For the Crockpot
Method
Step 1
(Optional first step) Heat oil in a pan over medium high heat and sauté onion, bell pepper, jalapeño and garlic for 5 minutes or until softened. Deglaze the pan with beer and add mixture to crockpot.
Step 2
Combine all ingredients except for the beans, corn and tomato paste into the crockpot. Cover and cook on high for 5-6 hours.
Step 3
Stir in both beans, corn and tomato paste for the last 30 minutes of cooking.
Step 4
Serve immediately with your favorite toppings.
For the Instant Pot
Step 1
(Optional first step) Switch Instant Pot to the Sauté setting and heat oil. Sauté onion, bell pepper, jalapeño and garlic for 5 minutes or until softened. Deglaze the pan with beer.
Step 2
Combine all ingredients except for the beans, corn and tomato paste into the Instant Pot. Cover and make change the valve to Sealing. Change the setting to Manual High Pressure for 15 minutes. When the time is up, do a natural release for 10 minutes and then do a quick release.
Step 3
Remove the cover and change the settings to sauté. Stir in both beans, corn and tomato paste and simmer for 5-10 minutes to heat beans and corn and thicken the chili.
Step 4
Serve immediately with your favorite toppings.