Chicken and Three-Bean Chili

This large-pot chicken chili combines black, pinto, and kidney beans with corn, tomatoes, taco seasoning, and a creamy Greek-yogurt finish. Browning the diced chicken first provides a reliable safety endpoint and prevents the dairy from spending too long over high heat.

Recipe details

Yield: 12 servings, about 1 1/2 cups each
Prep time: 20 minutes
Cook time: 35 minutes
Equipment: 8-quart Dutch oven or stockpot, colander, cutting board, knife, wooden spoon, instant-read thermometer

Ingredients

2 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) white corn, drained
1 can (15 ounces) yellow corn, drained
1 can (10 ounces) diced tomatoes with green chiles
1 can (28 ounces) diced tomatoes with juices
2 cups water or unsalted chicken broth
2 packets (1 ounce each) reduced-sodium taco seasoning
16 ounces plain Greek yogurt, at room temperature
Fresh lime and chopped cilantro, optional

Method

Heat the oil in the pot over medium-high heat. Add half the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until every piece reaches 165°F. Transfer to a plate and repeat with the remaining chicken.
Reduce heat to medium. Add all three kinds of beans, both corns, tomatoes with green chiles, diced tomatoes, water, and taco seasoning. Stir thoroughly, scraping any browned bits from the pot.
Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring every 5 minutes. Return the cooked chicken and any plate juices; simmer 5 minutes more.
Remove the pot from the heat. Put the yogurt in a bowl and whisk in 1 cup of hot chili a little at a time. Stir this tempered mixture into the pot. Do not boil after adding yogurt. Rest 5 minutes, taste, and serve.

Consistency and seasoning

The chili should be spoonable rather than brothy. Mash about 1 cup of beans against the side of the pot if a thicker texture is wanted. Add water in 1/2-cup increments if it becomes too dense. Taco packets differ greatly in salt and heat, so reduced-sodium seasoning leaves room for adjustment. A squeeze of lime can sharpen a pot that tastes flat without adding more salt.

Substitutions

Use one color of corn if white corn is unavailable. Cooked shredded chicken can replace raw chicken: use 5 cups and add it during the final 5 minutes. Sour cream can replace yogurt, but temper it in the same way. For a smaller household, halve every ingredient and use a 5-quart pot.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Reheat to 165°F over medium-low heat, stirring frequently; hard boiling can separate the yogurt. Thaw frozen chili overnight in the refrigerator before reheating.

Chicken and Three-Bean Chili