BLACK AND WHITE CHICKEN CHILI
This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it's still hearty.
Provided by Jennifer Nystrom
Categories Mains
Time 1h10m
Number Of Ingredients 13
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate.
- Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, cumin, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits.
- Return the chicken, along with any accumulated juices, to the pot. Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.
- Transfer the chicken to a plate. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the chili; add the beans, corn, and chiles. Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.
- Off the heat, stir the cilantro into the chicken chili and season with salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 390 kcal, Carbohydrate 44 g, Protein 37 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1018 mg, Fiber 12 g, Sugar 1 g, UnsaturatedFat 6 g
WHITE CHICKEN CHILI
Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
- Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
- Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.
BLACK AND WHITE CHICKEN CHILI
This is one of those recipes that you can change up any way you like. We eat a lot of chicken and fish but you can make it with ground beef, stew meat, venison, pork, beans or no beans.... I like this version....but then I use any excuse to make something with cumin and cilantro....love that flavor!!
Provided by Doreen Fish @dfish
Categories Chicken
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a dutch oven over medium -high heat until just smoking. Season chicken with salt and pepper. Add chicken to pot and cook until golden brown. on both sides.. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pot over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook, stirring occasionally until softened 5- 7 minutes. Stir in garlic, cumin, oregano and 1/2 tsp pepper and cook until fragrant. about 30 seconds. Stir in broth scraping up any brown bits with a wooden spoon.
- Return the chicken along with any juices to the pot. Bring to a simmer and cook until chicken is cooked through, approx 10 - 15 minutes. Transfer the chicken to a plate.When chicken is cool enough to handle shred the meat into bite size pieces and return to the pot.. Add the beans, corn and chilis. Return to a simmer , cover and cook stirring occasionally until thickened about 15 mins. remove from heat stir in cilantro, season with salt & pepper and serve.
EASY BLACK AND WHITE CHILI RECIPE
For a delicious meal that's nutrient dense, make this amazingly easy black and white chili.
Provided by Debby Mayne
Categories Soups
Time 5h20m
Number Of Ingredients 8
Steps:
- Spray the bottom of a skillet with nonstick cooking spray or coat with olive oil. Turn the burner on medium-high heat.
- Brown the chicken in the skillet. If you choose to add salt and pepper, sprinkle a little over the chicken.
- Add the chopped onion and sauté until it is translucent.
- Combine the chicken, onions, beans, diced tomatoes, chicken broth, and chili powder in a slow cooker.
- Stir the ingredients to evenly distribute them throughout the slow cooker
- Cover and cook on low for 5-6 hours.
- Serve with your favorite side dishes.
Nutrition Facts : Calories 380 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 11 grams fat, Fiber 14 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 384 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BLACK AND WHITE CHILI
First cold day of Fall and I was craving chili. I came up with this recipe out of the ingredients that I had on had with an emphasis on adding a bit of nutritional value for my son.
Provided by Travis H.
Categories Southwestern U.S.
Time 1h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute diced onion, diced green pepper and shredded carrot in olive oil until tender but not browned. Approximately when the liquid cooks out of the vegetables.
- Add garlic and ground beef and cook until ground beef is browned. Note, I did not drain the fat due to all of the vegetables so I highly recommend using extra lean ground beef in this.
- Add all remaining ingredients and bring to a boil. Reduce heat and simmer uncovered. Cook for 30 minutes or until your desired consistency.
- Note: Adjust chili powder and cayenne to your taste. Feel free to add green chili, hot sauce or other heat sources to kick it up or reduce seasonings if you feel it is too hot.
Nutrition Facts : Calories 292.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 46.8, Sodium 703.5, Carbohydrate 31.7, Fiber 11.3, Sugar 6.8, Protein 26.2
BLACK AND WHITE CHILI
Steps:
- 1 Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned. 2 Combine chicken mixture, beans, tomatoes with juice and chili seasoning in crock-pot. Cover; cook on LOW 4-4 1/2 hours. For a change of pace, this delicious chili is excellent served over cooked rice or pasta.
EASY WHITE CHILI
A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.
Provided by Nancie Thompson
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
- Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g
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- In a 5- to 6-qt. pot (preferably wide), heat oil over medium heat. Add onions, garlic, mushrooms, carrots, jalapeños, and salt. Cover and cook until vegetables get juicy, 5 to 8 minutes. Uncover and cook, stirring often, until mixture begins to brown, 10 to 15 minutes more.
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