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.
CHICKEN AND WHITE BEAN CHILI
Provided by Judi Kerr
Categories Soup/Stew Bean Chicken Dinner Healthy Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN
White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.
Provided by Kare for Kitchen Treaty
Time 2h
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
- Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
- Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
- Add the jalapeno pepper.
- If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
- Simmer both versions for another 30 minutes uncovered.
- Serve with assorted toppings.
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
WHITE-BEAN CHILI WITH CHICKEN
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes.
- Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute.
- Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes.
- Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits.
- Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock.
- Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
Nutrition Facts : Calories 484 g, Cholesterol 45 g, Fat 7 g, Fiber 15 g, Protein 36 g, Sodium 1183 g
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