Chicken Bean And Spinach Chili Recipes

BLACK BEAN, CHICKEN AND SPINACH CHILI

Steps:

• Heat the oil over medium heat in a Dutch oven or large pot. Brown the chicken until it is cooked through and there is no pink.
• Add the onions, garlic, chili powder and cumin; stir for about 2-3 minutes.
• Next, add the beans, tomatoes, spinach, tomato paste and water; mix well. Reduce heat to low and simmer partially covered for a minimum of 30 minutes stirring occasionally.

WHITE CHICKEN CHILI WITH SPINACH

Steps:

• 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight.
• 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans.
• 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender.
• 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.

CHICKEN, BEAN, AND SPINACH CHILI

Steps:

• Heat olive oil in large stock pot (6-8 quart)
• Add onion, jalapeño, and garlic. Sauté until soft.
• Stir in spinach.
• Add chicken and stir in chili powder, cumin, oregano, cumin, salt, and cocoa powder.
• Mix in tomatoes and beans.
• Simmer over low heat for several hours or put in slow cooker on low for 4-6 hours.

WHITE BEAN AND CHICKEN CHILI

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.

WHITE BEAN CHICKEN CHILI

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.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

CHICKEN AND WHITE BEAN CHILI

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.