Dinner
13 Bean Chili
A hearty, protein-packed chili made with 13-bean mix, lean ground chicken, colorful vegetables, and a lively splash of Tapatío. Includes stovetop and slow-cooker methods.
What you’ll need
Ingredients
- 1½ cups Bob’s Red Mill 13 Bean Soup Mix, sorted and rinsed
- 1 pound ground chicken
- ½ medium onion, diced
- 1 bell pepper, seeded and diced
- 2 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chiles
- 1½ cups corn, fresh, frozen, or drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Tapatío hot sauce
- 6 cups low-sodium chicken broth or water, plus more as needed
- Salt, to taste
- Black pepper, to taste
Step by step
Instructions
- 1
Before cooking, sort and rinse the bean mix. Cover the beans with several inches of water and soak for at least 8 hours or overnight, then drain and rinse. For a quick soak, boil the beans in water for 2 minutes, remove from the heat, cover for 1 hour, then drain.
- 2
Dice the onion and bell pepper, and mince the garlic.
- 3
STOVETOP: Heat a large Dutch oven or soup pot over medium heat. Add the ground chicken and cook for 5–7 minutes, breaking it apart, until no longer pink.
- 4
Add the onion and bell pepper. Cook for 4–5 minutes, until beginning to soften. Add the garlic, chili powder, and cumin and cook for 30 seconds, stirring constantly.
- 5
Add the soaked beans and 6 cups chicken broth or water. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 60–90 minutes, stirring occasionally, until the beans are nearly tender. Add more liquid as needed to keep the beans submerged.
- 6
Stir in the tomato sauce, green chiles, corn, and Tapatío. Simmer uncovered for another 15–20 minutes, until the beans are fully tender and the chili reaches your preferred thickness.
- 7
Season the stovetop chili with salt, black pepper, and additional Tapatío to taste.
- 8
SLOW COOKER: Brown the ground chicken in a skillet over medium heat for 5–7 minutes, breaking it apart. Add the onion and bell pepper and cook for 3–4 minutes. Stir in the garlic, chili powder, and cumin for the final 30 seconds.
- 9
Transfer the chicken mixture to a 6-quart slow cooker. Add the soaked beans and 6 cups chicken broth or water, then stir to combine.
- 10
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beans are tender. Cooking times can vary based on the age of the beans.
- 11
During the final 30 minutes, stir in the tomato sauce, green chiles, corn, and Tapatío. Add more broth or water if needed.
- 12
Season with salt and black pepper to taste. Serve hot with your favorite chili toppings.
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