CHILI WITH CHICKEN AND BEANS
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
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
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
CHICKEN & BEAN CHILI
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
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
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
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
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 CHILI WITH BLACK BEANS
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
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
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
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
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
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.
GREEN CHILE, CHICKEN AND BEAN CHILI
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
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
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
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
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
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
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
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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