PINTO BEAN CHICKEN CHILI
Steps:
- Heat olive oil in dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes.
- Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more.
- Add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.
- To cook chicken: Preheat oven to 400 degrees F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on baking sheet and bake 18-25 minutes, baking times differ depending on the size of your chicken breast but remember to cook until juices run clean. Alternatively you could use about 3 cups of rotisserie chicken.
- Cool chicken for 5-10 minutes then pull and shred chicken with two forks and add to chili, simmering uncovered for about 20 more minutes or until chili reaches desired consistency. Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of greek yogurt.
Nutrition Facts : ServingSize 1 g, Calories 286 kcal, Carbohydrate 26.3 g, Protein 31.2 g, Fat 6.8 g, Fiber 6.2 g
CHICKEN & PINTO BEAN CHILI
New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. To order chiles by mail, try Coyote Cafe General Store (www.coyotecafe.com; 800-866-4695) or Pendry's Chile Supply (800-533-1870).
Provided by Ben Berryhill
Categories Main Course
Yield Yields 10 cups.
Number Of Ingredients 11
Steps:
- Cover the chiles with about 4 cups boiling water and steep until soft, about 15 minutes. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, purée the chiles with the reserved liquid.
- Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don't toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapeños, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.
Nutrition Facts : ServingSize eight., Calories 470 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 13 g, Carbohydrate 48 g, Fiber 16 g, Protein 41 g, Cholesterol 115 mg, Sodium 1990 mg, UnsaturatedFat 5 g
CHICKEN CHILI WITH PINTO BEANS RECIPE
Steps:
- Gather the ingredients.
- Cut chicken into bite-size pieces. 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 powder, and cumin. Stir well until all ingredients are well combined.
- Cover the skillet and simmer for about 20 minutes. Taste test and add salt if needed. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 415 kcal, Carbohydrate 44 g, Cholesterol 97 mg, Fiber 13 g, Protein 48 g, SaturatedFat 2 g, Sodium 952 mg, Sugar 8 g, Fat 6 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
CAJUN CHICKEN WITH PINTO BEANS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
- Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
- Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.
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 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
PINTO BEAN CHILI
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
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.
PINTO BEAN AND CHICKEN CASSEROLE
If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g
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
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CHICKEN CHILI WITH PINTO BEANS RECIPE - SCOTT HOCKER
From foodandwine.com
Servings 4Total Time 40 minsCategory Ground Chicken
- Heat a small skillet over medium-high heat. When hot, add the jalapeño and the large green chiles. Dry-roast, turning occasionally, until the chiles are blackened all over, about 7 minutes. Add the chiles to a bowl, cover and let sit for 10 minutes. Peel off the chiles’ skin (It is fine if some charred bits remain on the chiles.) Remove the chile’ seeds and discard. Finely chop the chiles.
- In a large saucepan set over medium heat, add the oil. When the oil shimmers, add the onion and garlic and cook, stirring occasionally, until the onion softens and browns slightly, about 10 minutes. Add the cumin, oregano and chopped chiles and stir for about 30 seconds. Add the pinto beans, ground chicken, broth and salt. Bring to a boil and simmer until the chicken is cooked through, about 10 minutes. Finish with cilantro and scallions. Serve.
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