Chili Con Pollo Recipes

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PALEO CHILI



Paleo Chili image

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

Provided by Lnldad

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 50m

Yield 4

Number Of Ingredients 17

1 dried chipotle pepper, stem removed
1 cup boiling water
1 ½ teaspoons coconut oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground bison
½ pound spicy ground pork sausage
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon Worcestershire sauce
1 (28 ounce) can crushed tomatoes
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper

Steps:

  • Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
  • Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
  • Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
  • Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 26.4 g, Cholesterol 90.4 mg, Fat 17.2 g, Fiber 7.2 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 1567.2 mg, Sugar 4.6 g

ESPINOSO POLLO CHILI



Espinoso Pollo Chili image

Team Betty shares a white chili recipes from the Betty Crocker chili cook off. Check out the secret ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup chopped fresh cactus leaves
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 jar (16 oz) Old El Paso™ salsa verde
3 cups cubed cooked chicken
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup Mexican beer or nonalcoholic beer
1 teaspoon ground cumin
Sour cream
Shredded Monterey Jack cheese
Sliced green onions
Diced avocado
Chopped fresh cilantro
Corn chips

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g

CHILI CON POLLO



Chili Con Pollo image

In a hurry? In just 20 minutes, you can serve a hearty chicken chili with three different varieties of beans.

Provided by DuChick

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups cubed cooked chicken
2 cups red kidney beans, drained, rinsed (from 19-oz can)
1 (15 ounce) can chickpeas, drained, rinsed (garbanzo beans)
1 (15 ounce) can chili beans, in sauce undrained
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
4 tablespoons sour cream, if desired
4 tablespoons green chili salsa, if desired

Steps:

  • In large saucepan, combine all ingredients except sour cream and salsa.
  • Cook over medium heat about 10 minutes, stirring occasionally, until hot.
  • Ladle chili into individual bowls.
  • Top each serving with sour cream and salsa.

Nutrition Facts : Calories 535, Fat 8.3, SaturatedFat 2.9, Cholesterol 44.7, Sodium 1228.6, Carbohydrate 80.2, Fiber 17.4, Sugar 1.3, Protein 37.3

CHILI POLLO CON FRIJOLES - CHICKEN CHILI WITH BEANS



Chili Pollo Con Frijoles - Chicken Chili With Beans image

A perfect dish to brighten a dreary day from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 9

4 lbs stewing chicken
2 tablespoons salt
3 1/2 cups tomatoes, cooked (canned is fine)
3 garlic cloves, peeled and chopped
3 large onions, peeled and chopped
1 1/2 teaspoons chili powder, more to taste (store bought, your own recipe or Chili Powder)
2 tablespoons butter
2 (20 ounce) cans pinto beans, well-drained or 1 quart cooked pinto beans
crackers or corn chips

Steps:

  • Cover chicken with water, add salt, tomatoes, 2 cloves garlic and 2 onions.
  • Cook until tender.
  • Remove chicken from broth; bone, cut meat into small pieces and return to broth.
  • Stir in chili powder and reheat.
  • In another pan, melt butter and lightly brown remaining garlic and onion.
  • Add to chicken and simmer for an hour.
  • Add beans and simmer for an additional ten minutes.
  • Serve in bowls with crackers or corn chips.

Nutrition Facts : Calories 493.3, Fat 25.3, SaturatedFat 7.8, Cholesterol 83.1, Sodium 1498.3, Carbohydrate 37, Fiber 11.6, Sugar 4, Protein 30.2

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