Mexican

Pinto Bean Chicken Chili is for Soup.

Pinto Bean Chicken Chili takes 15 minutes to prepare.

Pinto Bean Chicken Chili takes 480 minutes to cook.

Pinto Bean Chicken Chili makes 16 servings.

The ingredients for Pinto Bean Chicken Chili are:

2 lbs dried pinto beans
2 gallons homemade chicken broth (see http://www.kitchenstewardship.com/2010/01/21/homemade-chicken-stock-updates-and-tips/ for some great tips)
2-3 cups chicken meat reserved from roasting chicken
1 can fire roasted diced green chilies
1 green pepper chopped
3 garlic cloves, diced fine
Sea salt to taste
2 tsp ground cumin
1 tsp ground coriander seed.

Here is how you make Pinto Bean Chicken Chili:

The night before making rinse and cover beans in cold water.In the morning, drain and rinse beans and place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Place beans in slow-cooker; add remaining ingredients and cook additional 4-6 hours until beans are tender and flavors are combined.Serving Size:?makes approximately 16 1.5-2cup servings*I have made this a 2 day process by slow-cooking the beans in the crockpot the first morning while making the chicken broth from "last night's" roast chicken dinner. Then the next morning drain the beans and add the remaining ingredients, cooking all day in the crockpot. It really requires little of your time, just planning.Number of Servings: 16Recipe submitted by SparkPeople user ONETHESS29.

The nutritional information for Pinto Bean Chicken Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 279.1

• Total Fat: 2.8 g
• Cholesterol: 20.7 mg
• Sodium: 204.7 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 10.4 g
• Protein: 24.2 g

Pinto Bean Chicken Chili is Mexican cuisine.

The dietary needs meet for Pinto Bean Chicken Chili is Low Fat