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Home / Meat / Chicken Chili Verde

Chicken Chili Verde

Filed Under: Beans, Meals, Meat, Seasonal Winter Tagged With: Beans, Chicken, Salsa

This is a delicious mixture of chicken, beans and salsa in a jar.

The prep work for canning is also really fast: the entire mixture is raw pack.

This recipe comes from the Ball All New book (2016). It uses another home-canned product from that book, Roasted Salsa Verde, as an ingredient.

You can reduce the salt, which is just there for seasoning, and add it instead if you wish at the table.

You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.

Contents hide
  • 1 The recipe
  • 2 Chicken Chili Verde
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Usage notes
  • 6 Recipe source
  • 7 Nutrition
    • 7.1 Regular version (with salt)
    • 7.2 Salt-free version

The recipe

Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)

Processing method: Pressure canning only

Yield: 2 x litre (US quart) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time:  Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

If you don’t have a pressure canner, you can freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.) Cook when you thaw it.

Print

Chicken Chili Verde

This is a delicious mixture of chicken, beans and salsa in a jar. A pressure-canning recipe from Ball home canning.
Course Main Course
Cuisine American
Keyword Chicken
Prep Time 30 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours
Servings 2 1 litre (quart) jars
Calories 181kcal
Metric - US Customary

Ingredients

  • 1 kg chicken breast (boneless. 2 lbs)
  • 100 g green onion (chopped. 1 cup)
  • 4 tablespoons cilantro (aka fresh coriander. Washed, chopped.)
  • 2 cloves garlic
  • 4 tablespoons pickled jalapenos (sliced)
  • 175 g white kidney beans (aka cannellini beans. 1 cup cooked)
  • 250 ml roasted salsa verde (1 cup)
  • 2 teaspoons salt (or non-bitter, non-clouding salt sub)
  • chicken stock (hot)
Metric - US Customary

Instructions

  • Cut the chicken into 5 cm (2 inch) chunks. Put in a large bowl.
  • Wash the green onion, trim, and chop, measure, add to bowl.
  • Wash the cilantro, chop, measure, add to bowl.
  • Peel the garlic, and slice or chop, add to bowl.
  • Drain the pickled jalapeno, chop, measure, add to bowl.
  • Drain the cooked beans, measure, add to bowl.
  • Add everything else except chicken broth to bowl.
  • Put a kettle or pot of water on to boil for you to make your chicken broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Pack the hot jars firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Top up the jars with hot chicken broth.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 7g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 1014mg | Fiber: 3g | Sugar: 2g

See also if applicable:  Dial Gauge Pressures.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

For salt substitute, Herbamare Sodium-Free was used.

What is the shelf life of home canned goods?

Recipe notes

  • See here for the roasted salsa verde recipe.
  • As this is a raw pack, there will be shrinkage during processing. Thus they want you to pack the jar “tightly.” But that doesn’t mean squish it down, either.
  • To be clear, you don’t heat or pre-cook the mixture before packing it in jars. This is a raw pack. Ball says, “These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all of the cooking takes place right in the jar! Note: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”
  • You could use any type of white (or red) bean you wish. Just make sure they are cooked first; don’t put dry ones in the jar, you want them rehydrated first.
  • Instead of 2 cloves garlic, you could use 1 teaspoon of minced from a jar.
  • You can use any kind of boneless chicken you wish (e.g. thigh). It will affect the nutrition, raising calories and fat level, if that matters to you.
  • Want it zippier? You can adjust the seasoning by adding a bit of hot sauce or some dried chili flake (or simply add hot sauce when serving.)
  • Want it less zippy? Feel free to leave out some or all of the jalapeno.

Usage notes

To serve, Ball says, “Transfer contents of jar to saucepan and and simmer over medium heat for 10 minutes, stirring frequently. Serve over hot cooked rice.”

Instead, we like to stir in a tablespoon of cornstarch or flour to thicken the sauce, and then zap in microwave for 3 minutes, stirring half way through. That gives a less runny sauce.

Nice with a dollop of low-fat sour cream, either stirred into the sauce, or dolloped on top when served.

We also garnish it with lots of chopped fresh veg.

Recipe source

Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 274.

Modifications: none

Nutrition

Serving size: 1 cup (250 ml)

Regular version (with salt)

Per 1 cup (250 ml): 181 calories, 1014 mg sodium

Note: does not include any possible sodium from the broth. Allow for that in your mind as well if that matters to you, unless you made your own from scratch salt-free

Weight Watchers PointsPlus®: 4 points+ (3 SmartPoints)

Salt-free version

Per 1 cup (250 ml): 181 calories, 445 mg sodium

All other nutrition information same as above.

* Nutrition info provided by https://www.myfitnesspal.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Tagged With: Beans, Chicken, Salsa

Filed Under: Beans, Meals, Meat, Seasonal Winter Tagged With: Beans, Chicken, Salsa

Reader Interactions

Comments

  1. Marty Holcombe

    September 08, 2022 at 1:49 pm

    May I safely substitute the same amount of canned green chilies for the salsa verde?

    Reply
    • Healthy Canning

      September 08, 2022 at 2:01 pm

      We’re not sure. It’s a Ball recipe. Ask them through their Facebook page — they are very responsive and may be able to give some guidance about how to do that exactly.

      Reply
  2. Val

    August 09, 2022 at 5:21 pm

    hi! Can I use store bought canned beans in place of soaked and cooked beans? Thank you!

    Reply
    • Healthy Canning

      August 30, 2022 at 11:27 pm

      Yes, you may. Just use the same quantities as called for.

      Reply
      • Val

        August 31, 2022 at 12:29 am

        5 stars
        wonderful, thank you!

        Reply
      • Connie Smith

        September 10, 2022 at 11:31 pm

        I have cooked chicken and canned beans. How would I process that?

        Reply
        • Healthy Canning

          September 11, 2022 at 12:13 am

          If the chicken is already cooked then freeze the mixture. These directions are for starting with raw chicken. The density between the two is different and that would affect heat penetration. As well, the quality of the cooked chicken after processing might not be anything to write home about, anyway.

          Reply
  3. Deb

    July 24, 2022 at 9:34 pm

    Hello,
    Thank you for yet another great recipe. I made a double batch to start using pork instead. It was AMAZING! I also added some cumin. My question is though, can I increase the amount of beans? I definitely wanna make more. This is a 10 hands down!

    Reply
    • Healthy Canning

      July 24, 2022 at 10:11 pm

      In pressure canning, the density of what is in the jar is a critical control factor for safety because it affects heat penetration. It’s safe to leave stuff out — for instance, someone could leave out the beans. That would *reduce* the density and increase heat penetration even, and all would be good. But adding more beans would *increase* the density and interfere with the heat penetration for the recipe that was research-tested. So, no, you wouldn’t want to add more more beans, for that reason.

      Reply
    • Delia

      November 09, 2024 at 3:20 am

      I did, but I used the precooked canned beans for the recipe, and it worked out great – but then I’m a rebel canner. It’s now a family favorite around here and we all survived the extra beans. 😉

      Reply
  4. Monika

    July 04, 2022 at 8:32 pm

    Can corn be added to this recipe?

    Reply
    • Healthy Canning

      July 04, 2022 at 11:41 pm

      Once you open a jar for use, you can add whatever you like.

      Reply
      • Monika

        July 10, 2022 at 7:54 pm

        Thank you!

        Reply
  5. Jennifer

    June 03, 2022 at 1:50 am

    Can you use fresh jalapeños instead of pickled?

    Reply
    • Healthy Canning

      July 24, 2022 at 8:54 pm

      Yes

      Reply
  6. Clint Kolar

    February 04, 2022 at 9:33 pm

    Would it be ok to use yellow onion with this recipe instead of green? Also, would it be fine to substitute fresh jalapeno or anaheim peppers instead of using canned pickled jalapeno peppers?

    Reply
    • Healthy Canning

      July 26, 2022 at 7:54 pm

      (1) Would it be ok to use yellow onion with this recipe instead of green?

      Yes, just use the same amount.

      (2) Also, would it be fine to substitute fresh jalapeno or anaheim peppers instead of using canned pickled jalapeno peppers?

      Yes, just use the same amount.

      Reply
  7. Clint V Kolar

    January 29, 2022 at 2:49 am

    Can I substitute diced hatch peppers for the pickled jalapeños?
    Or at least omit the jalapeños?

    Reply
    • Healthy Canning

      July 26, 2022 at 7:55 pm

      Yes, just use the same amount.

      Reply
  8. Kathryn Lanier

    July 03, 2021 at 3:09 am

    Hi,

    I have a question on this recipe. I canned it and followed all directions. However, when I look at the jar, some of the chicken seems to be “stuck” together in the jar. Is this how it is supposed to be? Is there any reason to worry about the safety? All the jars sealed. I had no siphoning and it has been on the shelf about 6 months at this point. Lids are still sealed.

    Thank you!

    Reply
    • Healthy Canning

      July 12, 2021 at 5:28 pm

      It will be fine. It’s natural for a few pieces to perhaps seem stuck together afterward. But sterilizing heat will have flowed with the liquid between them during the canning process, which is what counts.

      Reply
  9. Nikki McKenzie

    February 06, 2021 at 6:17 am

    5 stars
    Can pork be used in place of chicken? Will the cooking time be the same?

    Reply
    • Healthy Canning

      June 20, 2021 at 7:05 pm

      Yes pork could be used in place of chicken, and the processing time would be the same.

      Reply
  10. Heather S.

    November 17, 2020 at 7:01 pm

    Hi there! Thanks for the yummy recipe. I made some yesterday and tripled the batch. However, in order to keep a 1″ headspace I was only able to fill 4 quarts instead of the expected 6. I followed all the directions perfectly and loss very little liquid. I also hear a nice ringing bell sound when I tap the lids with a spoon. Still, I’m worried. Do you think it will be safe to eat? Or did I pack them too tight? This is literally the first time I have used a pressure canner so I am really on a learning curve here.

    Thanks!

    Reply
  11. Deborah Grantham

    May 10, 2020 at 1:36 pm

    Can I omit the beans?

    Reply
    • Healthy Canning

      May 18, 2020 at 5:17 pm

      Yes, you may omit the beans.

      Reply
  12. Josette

    September 20, 2019 at 3:42 pm

    Hello,

    I was wondering if it would be possible to not add the chicken and make it vegetarian?

    Thanks!

    Reply
    • Healthy Canning

      September 20, 2019 at 3:47 pm

      It is fine to omit the chicken. But don’t add anything in its place, and don’t increase the quantities of the other ingredients. Keep processing time and jar size recommendations the same. Yield will be less. But, it might just make sense to can the white beans and salsa each separately and combine as and when needed?

      Reply
  13. Ann-Marie Johnson

    June 12, 2019 at 2:51 am

    Can a store bought salsa verde be used instead of the homemade and canned one?

    Reply
    • Healthy Canning

      September 11, 2019 at 12:29 pm

      I think that would be fine, provided it doesn’t have a lot of oil in it (a salsa verde shouldn’t have any so that should’t be a concern).

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.62 from 34 votes (32 ratings without comment)

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“If you got me started on the queer things some women do when they start canning, I’m likely to go on talking all night. The safe way to can is to get a reliable canning guide from your State College or from the Bureau of Home Economics at Washington, D. C. and follow that as though it were the laws of the Medes and Persians.”

— USDA, Radio service. Housekeeper’s Chat. 14 September 1933.
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