EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
CANNELLINI BEANY WHITE CHILI
I've never had a white chili before. This recipe is my mom's contribution to my ongoing healthy eating cause. I whipped this up on a snowy afternoon stuck in the house. It was a perfectly satisfying winter meal without being too heavy. It has a surprisingly strong chili flavor without any tomato or chili powder.
Provided by Diet It Up
Categories Chicken
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet. Add garlic and onion and cook until softened, 2-3 minutes.
- Add chicken, cumin, oregano, white pepper and red pepper flakes. Cook stirring until chicken is slightly browned, 3-4 minutes.
- Add chard and wilt, 2-3 minutes.
- Add chiles, jalapeno pepper and 1 cup broth. Simmer 15 minutes.
- Add beans and simmer 5 minutes.
- Season to taste with salt. Top with a tablespoon of sour cream.
Nutrition Facts : Calories 507.5, Fat 18.3, SaturatedFat 5.1, Cholesterol 78.5, Sodium 746, Carbohydrate 45.3, Fiber 11.1, Sugar 3.8, Protein 42
TURKEY CHILI WITH CANNELLINI BEANS
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
- Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.
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