Chicken Chili With Pinto Beans Recipes

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PICANTE CHICKEN CHILI



Picante Chicken Chili image

A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!

Provided by Genevieve Johns Seivert

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

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons vegetable oil, or as needed
1 large white onion, chopped
2 cloves garlic, chopped
4 large boneless, skinless chicken breasts, cubed
2 cups picante sauce
¼ cup dry white wine
2 tablespoons ground cumin
1 tablespoon dried sage
1 bay leaf
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
6 Roma tomatoes, chopped
1 (4 ounce) can chopped green chilies

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 30.6 g, Cholesterol 78 mg, Fat 5.7 g, Fiber 9.2 g, Protein 38.5 g, SaturatedFat 1.3 g, Sodium 1193.1 mg, Sugar 5.9 g

QUICK PINTO BEAN CHICKEN CHILI



Quick Pinto Bean Chicken Chili image

This quick and easy chili recipe is packed with flavor from the fresh vegetables and the typical chili seasonings. We loved the "something different" smoked paprika adds to the chili. Rotel gives it a nice kick and will be the perfect dinner to warm the family on a cold night. Using deli chicken makes this chili a cinch to throw...

Provided by Janie Frey

Categories     Bean Soups

Time 1h5m

Number Of Ingredients 15

2 lb roasted chicken, chopped
1 can(s) refried pinto beans, 16 oz.
4 c chicken broth
1 can(s) Rotel diced tomatoes, 10 oz.
1 large onion, chopped
2 stalk(s) celery, chopped
1 large green bell pepper
2 tsp smoked paprika
1 tsp ground pepper
1 tsp sea salt
2 tsp chili powder
2 tsp cumin
2 Tbsp olive oil
Shredded cheese
Tortilla chips

Steps:

  • 1. Saute onions, celery, and bell pepper in olive oil.
  • 2. Add the chicken and saute until the onions are translucent.
  • 3. Turn down the heat. Add smoked paprika and rest of the spices.
  • 4. Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
  • 5. Add broth.
  • 6. Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
  • 7. Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
  • 8. Add shredded cheese just before serving with your favorite chips or crackers.

PINTO BEAN CHILI



Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

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