Ancho Chicken And Black Bean Chili Recipes

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ANCHO CHICKEN BREAST WITH BLACK BEANS, BELL PEPPERS & SCALLIONS



Ancho Chicken Breast with Black Beans, Bell Peppers & Scallions image

In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra 1/2 cup of the black bean mash--try it wrapped into a burrito for lunch or as a taco filling (see Tips, below).

Provided by Karen Ansel, M.S., RDN

Categories     Healthy Baked Chicken Breast Recipes

Time 45m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon cumin seeds
2 (15 ounce) cans low-sodium black beans, rinsed
Juice of 1 lime
¼ teaspoon kosher salt
16 scallions, trimmed
3 medium red bell peppers, cut into 1-inch strips
1 ½ tablespoons extra-virgin olive oil plus 2 teaspoons, divided
¾ teaspoon kosher salt, divided
¼ teaspoon ground pepper
2 (8 ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
1 teaspoon ancho chile powder (see Tips)
½ teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
1 teaspoon brown sugar

Steps:

  • To prepare beans: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice and 1/4 teaspoon salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Refrigerate 1/2 cup of the mashed beans for another use (see Tips, below). Cover the remaining beans to keep warm.
  • To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
  • Toss scallions and bell peppers in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
  • Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/2-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining 1/2 teaspoon salt in a small bowl. Brush both sides of the chicken with the remaining 2 teaspoons oil and coat both sides with the spice mixture.
  • Coat a large grill pan or skillet with cooking spray and heat over medium-high heat. Reduce heat to medium and add half the chicken. Cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 2 to 4 minutes per side. Repeat with the remaining chicken, reducing the heat if necessary.
  • Place about 2/3 cup of the beans on each of 4 dinner plates and top each portion with scallions, bell peppers and chicken.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 36.1 g, Cholesterol 62.7 mg, Fat 14 g, Fiber 11.2 g, Protein 32.4 g, SaturatedFat 2.4 g, Sodium 463.9 mg, Sugar 11.1 g

CHICKEN & BEAN CHILI



Chicken & Bean Chili image

Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. -Theresa Baehr, Williamsburg, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 20

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 large garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cooked chicken
1-2/3 cups whole milk
1 cup beer or reduced-sodium chicken broth
2 tablespoons chicken bouillon granules
1 tablespoon sugar
1 bay leaf
2 teaspoons ground cumin
1 teaspoon each onion powder, garlic powder and chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground celery seed
1/4 teaspoon pepper
1/8 teaspoon ground turmeric

Steps:

  • In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein.

GRANDMA'S CHICKEN AND BLACK BEAN CHILI



Grandma's Chicken and Black Bean Chili image

This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.

Provided by kmpelham

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

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 large onion, chopped
3 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
2 (5 ounce) cans chicken, drained
2 (1.25 ounce) packages chili seasoning mix
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 10 g, Fiber 17.7 g, Protein 26.5 g, SaturatedFat 1.8 g, Sodium 2376.6 mg, Sugar 6.4 g

CHICKEN CHILI WITH BLACK BEANS



Chicken Chili with Black Beans image

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water

Steps:

  • In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

ANCHO CHICKEN AND BLACK BEAN CHILI



ANCHO CHICKEN AND BLACK BEAN CHILI image

Categories     Soup/Stew     Chicken     Lunch     Simmer

Yield 3 gallons

Number Of Ingredients 13

4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.

Steps:

  • Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.

TURKEY BLACK BEAN CHILE WITH ANCHO VINAIGRETTE



Turkey Black Bean Chile with Ancho Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 19

4 ancho chiles, stemmed and seeded
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 cups dried black beans
8 cups water
2 to 3 whole arbol chiles
3 bay leaves
2 tablespoons vegetable oil
1 pound coarsely ground turkey
1 large onion, diced
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 to 3 poblano chiles, stemmed, seeded and diced
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 to 3 cups chicken stock

Steps:

  • To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.
  • For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.
  • In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.

BLACK BEAN ANCHO CHILI



Black Bean Ancho Chili image

Categories     Bean     Beef     Garlic     Onion     Tomato     Lime     Avocado     Bell Pepper     Jalapeño     Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 21

1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
2 medium onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon ground cumin
7 1/2 cups water
3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
a 28-ounce can tomatoes including the juice, puréed coarse
1 cup chicken broth
1 red bell pepper, chopped
1 teaspoon dried orégano, crumbled
1/3 cup chopped fresh coriander, or to taste
2 tablespoons fresh lime juice, or to taste
avocado salsa (recipe follows) as an accompaniment if desired
sour cream as an accompaniment if desired
For salsa
1 avocado (preferably California)
1 1/2 tablespoons fresh lime juice, or to taste
1/2 cup finely chopped red onion
1 fresh or pickled jalapeño, seeded and minced (wear rubber gloves)
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • Make salsa:
  • Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
  • Make chili:
  • In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
  • While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
  • The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.

GROUND CHICKEN AND BLACK-BEAN CHILI



Ground Chicken and Black-Bean Chili image

Make and share this Ground Chicken and Black-Bean Chili recipe from Food.com.

Provided by 864977

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
2 cups red peppers, finely chopped
1 cup onion, chopped
1 teaspoon garlic, pre-minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 lb ground chicken breast
7 ounces roasted green chilies, seeded and chopped
2 (15 ounce) cans black beans (rinsed & drained (no fat)
14 ounces canned chicken broth (no fat or reduced sodium)
14 1/2 ounces diced tomatoes (do not drain)
2 tablespoons tomato paste

Steps:

  • Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
  • Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
  • Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
  • thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
  • Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.

Nutrition Facts : Calories 314.2, Fat 5.2, SaturatedFat 1, Cholesterol 44.5, Sodium 679, Carbohydrate 37.2, Fiber 12.2, Sugar 6.8, Protein 31.4

ANCHO BLACK AND WHITE BEAN CHILI



Ancho Black and White Bean Chili image

Enjoy this chili made using two types of bean and ancho chilies - a rich tangy dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 11

1 1/4 cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4 cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8 cups water
1 cup thick-and-chunky salsa
1 teaspoon chopped garlic (from 4-ounce jar)
3/4 teaspoon salt
1 large onion, chopped (1 cup)
2 dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1 can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2 tablespoons chopped fresh cilantro

Steps:

  • Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
  • Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.

Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE



Beef Chili With Ancho, Red Beans and Chocolate image

I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!

Provided by InMemoryofBrats

Categories     One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 21

2 ancho chilies, seeded and hand torn into pieces (I used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (I used powdered because we couldn't find them in the store)
3 lbs beef shoulder (I used a black angus london broil)
sea salt (I used kosher) or kosher salt (I used kosher)
fresh ground black pepper
2 onions, diced (I used one very large Vidalia)
10 garlic cloves, halved
3 canned chipotle chiles in adobo, chopped (I used Louisiana Chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (I used Louisiana Chipotle sauce since we did not have the peppers in adobo)
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28 ounce) can whole canned tomatoes
2 tablespoons tomato paste
2 (15 1/2 ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon unsweetened chocolate
3 cups shredded cheddar cheese (to garnish)

Steps:

  • Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
  • Put the chiles in a food processor and pulse until they are powder.
  • Cut the beef into large and season with salt and pepper.
  • Put beef in large soup pot and add enough water to cover by one inch.
  • Place over medium heat and bring to a boil.
  • Skim off any foam that rises to the surface.
  • Mix in onions, garlic, chipotles, and jalapeño.
  • Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
  • Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
  • Add tomatoes and tomato paste to the pot.
  • Simmer for 2 hours.
  • As it cooks down you can add more water if necessary (we didn't need to but you may).
  • When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
  • (I used two forks like I do with pulled pork).
  • Stir in beans and corn meal.
  • Cover only partially (so the chili doesn't get watery).
  • Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
  • Before serving, garnish with cheddar.

Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54

PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP RECIPE



Pulled Chicken Ancho Chili and Black Bean Soup Recipe image

Provided by á-31592

Number Of Ingredients 18

1 tsp, olive oil
2 cup(s), chopped, uncooked onion(s) chopped
2 medium, poblano chile chopped
1 ½ tsp, kosher salt divided
1 Tbsp minced garlic
1 medium, sweet red pepper(s) diced
2 tsp, chili powder or to taste
2 tsp, ancho chili powder or to taste
2 tsp ground cumin
4 cup(s) fat free chicken broth
15 oz canned diced tomatoes
1 pound(s) uncooked boneless skinless chicken breast
15 oz, canned black beans rinsed and drained
2 cup(s), frozen corn kernels defrosted
1 Tbsp fresh lime juice
1 cup(s) fat-free plain Greek yogurt
½ cup(s), cilantro chopped
½ cup(s), uncooked scallion(s) sliced

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion

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Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil.
From myrecipes.com


PULLED CHICKEN ANCHO CHILE AND BLACK BEAN SOUP | RECIPES - PINTEREST
Ready in just 50 minutes, the pureed beans thicken the soup, making a rich base for the whole beans, corn and tomatoes. A stick blender makes this a truly one-pot dish, taking out the need to transfer the mixture to-and-from the blender. Red pepper flakes and the canned tomatoes with green chiles combine to bring a kick of spicy heat to the soup. A hearty main dish…
From pinterest.com


CHICKEN CHILI RECIPE WITH BLACK BEANS IN 30 MINUTES.
2017-05-13 Chop the boneless skinless chicken breast finely and trim off the fat. Rinse the canned black beans in a cold water using a colander. In a pan heat oil, add finely chopped garlic, onion and cook until onion becomes soft. Add chopped chicken and cook until the color changes to white on the outer side of chicken pieces.
From antoskitchen.com


PULLED CHICKEN ANCHO CHILE AND BLACK BEAN SOUP - BIGOVEN
Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Add Photo.
From bigoven.com


BLACK BEAN CHILI - GLEBE KITCHEN
2017-01-09 Instructions. Cook the black beans if using dried. Drain and rinse the black beans if using canned. Heat the oil in a dutch oven and brown the beef and pork. When browned remove meat to a stainer or colander and drain and reserve the fat. Add 3 …
From glebekitchen.com


CHICKEN CHILI WITH BLACK BEANS - THIS HEALTHY TABLE
2020-11-19 Instructions. Heat the olive oil in a large pot over medium-high heat. Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts. Once the oil is hot, cook the chicken breasts on both sides for 3 minutes.
From thishealthytable.com


CHICKEN & BLACK BEAN CHILI RECIPE - COOK WITH CAMPBELLS CANADA
Drain any fat. Add the sweet potato, garlic, chili powder and cinnamon; cook, stirring, for 1 minute. Add water and bring to boil. Reduce the heat to simmer; cook, covered, stirring once, 5 minutes. Add the black beans, diced tomato and the soup. Simmer, uncovered, on medium heat, 7 minutes or until desired thickness. Garnish with cilantro.
From cookwithcampbells.ca


PULLED CHICKEN ANCHO CHILE AND BLACK BEAN SOUP - FOODAHEAD.COM
2019-11-05 Instructions. Heât oil in â lârge soup pot over medium heât. âdd onion, poblâno ând 1 tsp sâlt; cook, stirring often, until onion is soft, 7-10 minutes. âdd gârlic, red pepper, both chili powders ând cumin; cook, stirring â few times, 1 minute. âdd broth ând tomâtoes; increâse heât to high to bring to â boil.
From foodahead.com


VEGETARIAN BLACK BEAN CHILI WITH ANCHO AND ORANGE RECIPE
Directions. Step 1. In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato ...
From foodandwine.com


ANCHO BLACK BEAN BEEF CHILI - YUMMY GOODNESS
2017-10-12 Ancho Black Bean Beef Chili Printable Version. Yield: Serves 4-6 Total Time: 60 minutes. Ingredients: – 2 lbs. of Cubed Beef Stew Meat – 15 New Mexico Mild Chile Pods – 5 Pasilla Ancho Chile Pods – 1 Cup of Potatoes – 2 Corns on the Cob – 2 Cans of Black Beans – 2 Tomatoes – 4-6 Avocados – 2 pieces of garlic – 2-4 Tablespoons of Cumin – 2-4 …
From yummygoodness.com


RED CHILE CHICKEN AND RICE WITH BLACK BEANS - RICK BAYLESS
2 tablespoons vegetable or olive oil; 1/2 to 1 pound boneless, skinless chicken breast halves; Salt; 2 1/2 tablespoons ground ancho chile powder (available from national companies like McCormick, Mexican groceries and internet sites), divided use ; 1 medium white onion, cut into ¼-inch pieces; 1 cup rice; 4 garlic cloves, peeled and finely chopped or crushed through a garlic …
From rickbayless.com


28 HEALTHY CHICKEN AND BLACK BEAN RECIPES YOU’LL LOVE
2022-07-01 Flavor, protein, fiber, this soup is a nutritious dream. This healthy low-carb soup combines fresh sweet corn with tasty chicken thighs, poblano peppers, and black beans in a fire-roasted tomato broth. You’ll have a heaping bowl of goodness ready in less than 60 minutes. Get the recipe here.
From medmunch.com


PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP | HEALTHY RECIPES …
Instructions. Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring ...
From weightwatchers.com


SLOW COOKER ROASTED TOMATO AND ANCHO CHICKEN CHILI
2015-02-20 Heat butter in skillet over medium high heat. Add chicken and sear on each side for 2-3 minutes until lightly browed. Add to slow cooker with remaining ingredients and stir. Cover and cook on low for 7-8 hours. Serve garnished with fresh cilantro, cheese and …
From slowcookergourmet.net


ANCHO CHICKEN ENCHILADAS | MEXICAN PLEASE
2016-02-12 Set aside 2 tablespoons of the onion for the inner mixture of the enchiladas. Saute the onion in a dollop of oil over medium heat along with the 2 whole, peeled garlic cloves. Cook until lightly browned. Drain the Ancho chilis. Add the chilis, tomatoes, onion, garlic, and 2 cups of stock to a blender. Blend until smooth.
From mexicanplease.com


ANCHO CHILI BLACK BEAN REFRIED BEANS
2012-06-19 Instructions. Grind the ancho chili in a spice/coffee grinder until it is fine like a powder. Set aside for later. Cook the chopped bacon until it is just starting to crisp up. Add the onion and garlic and cook on medium heat until the onion is tender, about 5 minutes. Add the remaining ingredients (including the ancho chili powder) and bring ...
From theblackpeppercorn.com


ANCHO, BEEF, AND KIDNEY BEAN CHILI RECIPE - FOOD NEWS
Find the recipe for Black Bean Ancho Chili and other garlic recipes at Epicurious.com Cooks.com - Recipes - Ancho Chili Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes . 1 1/2 cups dried red beans (or 2 (15-ounce) cans red kidney beans or small red beans, drained) 1 tablespoon …
From foodnewsnews.com


ANCHO-BLACK BEAN CHILI - RECIPES LIST
Stir in the currants and tomato paste for 1 minute. Add the beer and cook until reduced slightly, about 1 minute. Stir in the black beans, cumin, coriander and cinnamon; season with salt and pepper. Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, 3-5 minutes.
From recipes-list.com


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