Mexican Chili

Sometimes the best recipes come to you, not by practice or perfecting a recipe, but through experimentation. That’s how this bowl of goodness came to be. Not quite a taco or burrito. Not quite your typical chili. Instead it’s the perfect blend of all of them which is what makes Mexican Chili so unique and freaking delicious!


Mexican Chili pinnable Pinterest image


I’m typically not a soup person (except for my fall favorite Acorn Squash Soup). But as I’ve been looking for some new recipes to try and clean eating entrees, a recipe for tortilla soup jumped out at me. Hot dog! I’m trying this one!

I bought most of the ingredients listed. But when it came preparation time I decided to add some of the week’s leftovers to it, a little more of this, and left out an ingredient or two and VOILA… healthy, Mexican flavored deliciousness in a bowl!

It is a far cry from tortilla soup because of it’s thickness. But it did not disappoint! In fact, since I’m not a watery soup kinda gal… I’m going to totally brag this one up and say it’s way better!

Funny thing is, I tried this new recipe out on my parents and hubby. Lucky them! As we’re sitting at the table having lunch, my dad asked me what I was going to call it. “Is it stew?”

My hubby said he still thought I should call it a soup.

But the most hilarious name suggestion for this recipe was from my mom, who said totally straight faced, “I’d call it Musical Fruit!” Obviously a bean reference! And it had us ROFL! 

Unfortunately, I didn’t think musical fruit would draw many people to the recipe, so due to it’s thickness and perfect Mexican blend of savory goodness, we decided on chili.

So there it is… Mexican Chili. And in case you were wondering, yes, my family is crazy!

Mexican Chili

Cook Time:50 minutes
Yields: 6


  • 1 can fat free refried beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 cup pre-cooked Basmati rice
  • 1/4 cup cilantro - finely chopped
  • 32 oz. chicken broth - divided
  • 1 pound chicken


  • Make Basmati rice according to package. (Note that cook time for the rice is 40 minutes so start this cooking first.)
  • Pour 8 oz. chicken broth in glass pan and add chicken.
  • Cook chicken at 400-degrees for 20 minutes or until juices are clear.
  • While chicken is baking, add all other ingredients to slow cooker or large pot.
  • After chicken is done, shred with fork and mix into the chili.
  • Garnish with jalapenos or cilantro (optional). Serve hot.

No matter what you call it, you and the whole family will love this recipe!

Happy Eating!


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