Chicken And Bean Chili Recipes

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CHILI WITH CHICKEN AND BEANS



Chili with Chicken and Beans image

If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 tablespoon olive oil
3 teaspoons whole cumin seed
2 medium onions, finely chopped (about 3 cups)
5 garlic cloves, roughly chopped
1 green bell pepper, finely chopped
2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
One 28-ounce can chopped tomatoes with their juice
One 4-ounce can green chiles, finely chopped
2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 teaspoon coarse salt
4 cups canned kidney beans, drained and rinsed
Freshly ground black pepper
2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)

Steps:

  • In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
  • Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
  • Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
  • Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g

CHICKEN AND WHITE BEAN CHILI



Chicken and White Bean Chili image

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

2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1 green bell pepper, diced
1 small onion, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
¼ cup fresh cilantro

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

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.

CHICKEN CHILI



Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

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

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

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 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

CHICKEN AND CANNELLINI BEAN CHILI



Chicken and Cannellini Bean Chili image

Enjoy your dinner with this chicken chili made using Muir Glen® tomatoes, Progresso® broth and beans.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 18

2 lb chicken thighs, skin and bones removed, cut into 3/4-inch pieces
Freshly ground black pepper to taste
2 teaspoons (or to taste) gray salt
2 teaspoons fennel seed
2 teaspoons smoked or regular paprika
1/2 cup masa harina or Gold Medal™ all-purpose flour
1/4 cup extra-virgin olive oil, plus more as needed to cook chicken and for garnish
2 red onions, finely chopped
3 cloves garlic, finely chopped
2 green jalapeño chiles (with seeds), diced
2 tablespoons chili powder
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3 cups Progresso™ chicken broth
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
3 zucchini, cut into 3/4-inch pieces
1 red bell pepper, diced
Grated Parmesan cheese for garnish
6 medium scallions, sliced (about 1/3 cup), if desired

Steps:

  • Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika. Sprinkle masa harina over chicken; toss to coat.
  • Heat cast-iron pot or 6-quart Dutch oven over medium-high heat. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)
  • Cook chicken about 5 minutes on each side, turning with tongs, until browned. Remove from pot with slotted spoon to a plate, leaving drippings in pot.
  • Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened. Stir in chili powder. Stir in tomatoes. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.
  • Stir in beans, zucchini and bell pepper. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions.

Nutrition Facts : Calories 260, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 800 mg, Sugar 4 g, TransFat 0 g

CHICKEN AND WHITE BEAN CHILI



Chicken and White Bean Chili image

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

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

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.

GREEN CHILE, CHICKEN AND BEAN CHILI



Green Chile, Chicken and Bean Chili image

A Dutch oven simmers a zippy chili that chicken lovers will want to try.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
2 cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh cilantro, if desired

Steps:

  • In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

Nutrition Facts : Calories 560, Carbohydrate 42 g, Cholesterol 115 mg, Fiber 11 g, Protein 55 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 4 g, TransFat 0 g

CHICKEN AND TWO BEAN CHILI



Chicken and Two Bean Chili image

An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!

Provided by Ash and Steve

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

Time 3h55m

Yield 8

Number Of Ingredients 20

2 chicken breasts, cut into chunks
1 tablespoon olive oil
⅓ red onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can great Northern beans, drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14 ounce) can tomato sauce
½ cup chicken stock
½ cup brown sugar
½ cup frozen corn
¼ cup white vinegar
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
½ green bell peppers, diced
½ red bell pepper, diced
½ yellow bell pepper, diced

Steps:

  • Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
  • Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
  • Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 37.6 g, Cholesterol 14.7 mg, Fat 3.8 g, Fiber 6.2 g, Protein 12.2 g, SaturatedFat 0.6 g, Sodium 813.1 mg, Sugar 16.9 g

CHICKEN AND WHITE BEAN CHILI



Chicken and White Bean Chili image

Make and share this Chicken and White Bean Chili recipe from Food.com.

Provided by SuperSpike

Categories     Chicken

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 27

3 chicken breasts
2 lemons, juice of
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 tablespoons flour
3 tablespoons canola oil
3 garlic cloves, minced
1 small sweet onion, finely chopped
1 anaheim chili, seeded and finely diced
1 jalapeno pepper, seeded and finely diced
1/4 cup carrot, finely chopped
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can petite diced tomatoes
2 (15 ounce) cans white beans, drained and rinsed
1 cup low-sodium low-fat chicken broth
1/2 cup water
1 tablespoon chili powder
1/4 teaspoon cumin powder
1 1/2 chipotle chiles in adobo, minced
1 cup frozen sweet corn
salt and pepper
sour cream
shredded cheese
scallion
tortilla chips

Steps:

  • For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
  • Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
  • Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
  • When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
  • Toss chicken cubes with flour and set aside.
  • For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
  • Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
  • Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
  • Remove from heat and add corn.
  • Serve and enjoy!

Nutrition Facts : Calories 252.9, Fat 9.8, SaturatedFat 1.5, Cholesterol 23.2, Sodium 300.3, Carbohydrate 28.8, Fiber 5.8, Sugar 5, Protein 14.5

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

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Transfer to a plate. Step 3. Add onion, bell pepper, and jalapeño to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice …
From myrecipes.com


CHICKEN AND WHITE BEAN CHILI | CHICKEN.CA
Heat the olive oil in a large pot over medium heat. Add the ground chicken and begin to brown lightly. Continue to cook the chicken until it no longer looks pink, about 8 minutes. Add the …
From chicken.ca


HEALTHY WHITE BEAN CHICKEN CHILI - EATING BIRD FOOD
2022-01-17 Instructions. Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and …
From eatingbirdfood.com


BEST WHITE BEAN AND CHICKEN CHILI RECIPES | COMFORT …
2015-05-07 Step 1. 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 …
From foodnetwork.ca


SOUTHWEST THREE BEAN CHICKEN CHILI - SIMPLY SCRATCH
2019-10-02 Add the onion and garlic with a pinch of kosher salt. Sauté for 5 to 8 minutes until the onions are soft and translucent. To that, add in the ground chicken (or turkey) and cook …
From simplyscratch.com


EASY WHITE BEAN CHICKEN CHILI RECIPE - CHEERFUL COOK
2021-09-29 Add onions, bell pepper, and garlic and sauté for about 5 minutes. Stir in spices and sauté for one minute. Add chicken back to the pot and mix in beans, 2 cups of reserved bean …
From cheerfulcook.com


INSTANT POT CHICKEN CHILI (WITH CANNED OR DRIED BEANS) A MIND …
2022-01-08 To Prepare Dried Beans. If using dried beans, add the dried pinto beans and 4 cups of water to the inner pot. Close the pressure cooker and be sure the vent knob is sealed. …
From amindfullmom.com


WHITE BEAN CHICKEN CHILI (ONE POT!) - FIT FOODIE FINDS
2020-01-13 White Bean Chicken Chili. This White Bean Chicken Chili is a one-pot recipe that’s packed with delicious veggies, shredded chicken and all the spices. Make it creamy …
From fitfoodiefinds.com


RECIPE BEANLESS CHICKEN CHILI - THERESCIPES.INFO
White Chicken Chili without Beans - Lynn's Kitchen Adventures great www.lynnskitchenadventures.com. 1/4 teaspoon chili powder 3/4 cup sour cream 1/4 cup milk …
From therecipes.info


MEYER – RECIPES » CHICKEN AND WHITE BEAN CHILI
Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer 15 minutes. Remove …
From meyerrecipes.ca


HEALTHY CHICKEN WHITE BEAN SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


CHICKEN CHILI WITH PINTO BEANS - THE SPRUCE EATS
2022-03-21 Spray a large skillet with cooking spray. Brown the chicken pieces over medium heat. Add the onion, garlic, beans, tomatoes, chile pepper, broth or water, cilantro, chili …
From thespruceeats.com


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