EASY WHITE CHILI II
A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.
Provided by Bill
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
- Cook on High until the chicken falls apart, about 4 hours.
- Mash the chili with a potato masher to give a thicker texture, if desired.
Nutrition Facts : Calories 352 calories, Carbohydrate 48.9 g, Cholesterol 43.3 mg, Fat 2.9 g, Fiber 12.1 g, Protein 33.5 g, SaturatedFat 0.8 g, Sodium 1770.9 mg, Sugar 1.8 g
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
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.
EASY CHICKEN CHILI
We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.
WHITE CHILI II
This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.
Provided by Nan Friskey
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Yield 6
Number Of Ingredients 16
Steps:
- In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
- Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
- In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
- Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Nutrition Facts : Calories 395.7 calories, Carbohydrate 38.4 g, Cholesterol 81.2 mg, Fat 10.3 g, Fiber 8.6 g, Protein 37.9 g, SaturatedFat 4.5 g, Sodium 321.9 mg, Sugar 2.8 g
CHILI II
This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.
Provided by CDARLENE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
- Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
- Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
- Cover and simmer on lowest heat for 45 to 90 minutes.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CONTEST-WINNING CHICKEN CHILI
My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 573mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.
CHICKEN CHILI
Cooking is one of my most enjoyable activities. This recipe came from trial and error, and now it's a family favorite. My husband loves taking the leftovers to work for lunch, and his co-workers always want him to share.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.
Nutrition Facts :
QUICK CHILI II
This chili is so easy and very tasty.
Provided by Kathy Labit
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 30 g, Cholesterol 56.8 mg, Fat 16.6 g, Fiber 10.7 g, Protein 22.8 g, SaturatedFat 6.4 g, Sodium 1175.7 mg, Sugar 5.2 g
CINCINNATI CHILI II
This is my family's favorite Chili. We serve this over Spaghetti. Can be served with Cheddar Cheese, Kidney Beans, Onions and Oyster Crackers
Provided by Tonkcats
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
- Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
- Last hour, pot may be covered after desired consistency is reached.
- Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
- If you use very lean (95% or higher) beef you may not need to skim.
WHITE CHICKEN CHILI FOR TWO
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
- For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
- Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
- Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
- Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.
VEGETABLE CHILI II
Make and share this Vegetable Chili II recipe from Food.com.
Provided by Jellyqueen
Categories Beans
Time 31m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
- Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
- Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
- Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
- Let stand, covered for 5 minutes.
- Season to taste with salt, pepper and pinch of sugar.
- Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
Nutrition Facts : Calories 226.8, Fat 3.7, SaturatedFat 0.6, Sodium 125.1, Carbohydrate 46.4, Fiber 14.4, Sugar 29.1, Protein 9.9
CINCINNATI CHILI II
This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.
Provided by P48422
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
- Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
- Add the spices and cook, stirring for about a minute.
- Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
- Discard the bay leaf.
- Ladle over the hot spagetti and pass the toppings seperately.
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