Amateurs Light Breeze Chicken Chili Recipes

AMATEUR'S LIGHT BREEZE CHICKEN CHILI

Amateur's Light Breeze Chicken Chili image

The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

Provided by Todd Hunt

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h45m

Yield 15

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 ½ tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste

Steps:

In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.8 g, Cholesterol 23.4 mg, Fat 4 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 0.9 g, Sodium 688.3 mg, Sugar 5.9 g

CHUNKY CHICKEN CHILI

Chunky Chicken Chili image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 45m

Yield 2 quarts

Number Of Ingredients 19

Ingredients

1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

Steps:

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

AMATEUR'S LIGHT BREEZE CHICKEN CHILI

Amateur's Light Breeze Chicken Chili image

The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

Provided by Todd Hunt

Categories Chicken Chili

Time 1h45m

Yield 15

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 ½ tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste

Steps:

In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.8 g, Cholesterol 23.4 mg, Fat 4 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 0.9 g, Sodium 688.3 mg, Sugar 5.9 g

AMATEUR'S LIGHT BREEZE CHICKEN CHILI

Amateur's Light Breeze Chicken Chili image

The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

Provided by Todd Hunt

Categories Chicken Chili

Time 1h45m

Yield 15

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 ½ tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste

Steps:

In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.8 g, Cholesterol 23.4 mg, Fat 4 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 0.9 g, Sodium 688.3 mg, Sugar 5.9 g

AMATEUR'S LIGHT BREEZE CHICKEN CHILI

Amateur's Light Breeze Chicken Chili image

The cumin's the king here. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

Provided by Todd Hunt

Categories Chicken Chili

Time 1h45m

Yield 15

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 ½ tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste

Steps:

In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.8 g, Cholesterol 23.4 mg, Fat 4 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 0.9 g, Sodium 688.3 mg, Sugar 5.9 g

LIGHT AND EASY CHICKEN CHILI

Light and Easy Chicken Chili image

A filling, delicious meal that is healthy and a crowd pleaser. A perfect contender for your next chili cook-off!

Provided by lmkga

Categories Stew

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 lb ground chicken
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 (8 ounce) jar pineapple salsa
1 (16 ounce) can black beans
1 (16 ounce) can white kidney beans, drained
1 (16 ounce) can pinto beans, drained
1 (28 ounce) can diced stewed tomatoes (, undrained)
2 tablespoons chopped cilantro

Steps:

Heat olive oil in large saucepan with medium heat.
Add onion, garlic,and bell peppers.
Cook 5 minutes, stirring occasionally.
Add chicken, chili powder, cumin, salt, and sugar.
Cook another 5-8 minutes, stirring to break up chicken.
Add tomatoes, pineapple salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.

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