Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
Ingredients
Directions
Combine chicken and water in a large Dutch oven over medium-high heat; cook and stir, breaking up chicken finely, about 5 minutes. Add onion, bell pepper, jalapeños, and garlic; cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
Stir in bouillon, chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly combined. Stir in beer.
Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.
Cook’s Note
You can leave the seeds in the jalapeños as you dice them to the increase the chili's heat.
You can use navy beans in place of great northern beans.
This is great for dinner on a cool evening with tortilla chips or corn muffins as a side.
Nutrition Facts (per serving)
| 349 | Calories |
| 14g | Fat |
| 32g | Carbs |
| 24g | Protein |
