Chicken and Red Bean Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	14%	48%
fat	2%	1%
aromatics	15%	10%
sweetener	0%	0%
salt	0%	0%
vegetables and beans	61%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds chicken (boneless chicken breasts or thighs, diced)
14 g	1 tablespoon olive oil
14 g	1 tablespoon butter
120 g	1 medium green bell pepper, diced
120 g	1 medium red bell pepper, diced
80 g	1/2 cup chopped onion
3 g	1 clove garlic, minced
8 g	1 tablespoon chili powder
1 g	1/2 teaspoon ground cumin
794 g	2 (14-ounce) cans red beans (small red beans or kidney beans)
794 g	1 (28-ounce) can diced tomatoes
170 g	1 (6-ounce) can tomato paste
113 g	1 (4-ounce) can mild green chili peppers, chopped
240 g	1 cup chicken stock (preferably unsalted)
4 g	1 teaspoon sugar, optional
0 g	1/8 teaspoon cayenne
	Kosher salt, to taste
	Freshly ground black pepper, to taste

Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Being from SE Texas, I upped the chili powder to 2 Tb & the cayenne to 1 tsp. I also put the chicken in for the entire boil, as I wanted it to soak in the flavor. It was amazing! And to be honest: I can see enjoying it really mild, as the recipe is above. But ” — a cook

“I made this yesterday and my husband and I loved it! The only changes I made included tripling the chili and cumin and doubling the cayenne pepper. (Next time I'll triple the cayenne, too.) This recipe was easy to make with a great outcome! Thanks so much for ” — a cook