Chilly Day Chili Recipe Recipe For Chicken

CHILLY DAY CHILI

Steps:

• In a large skillet, saute onions and bell pepper in vegetable oil for 1-2 minutes; add ground beef and cook until browned; drain fat.
• Stir in tomatoes, tomato sauce, ketchup, chili powder, salt, and pepper; simmer, uncovered for 30 minutes, stirring occasionally.
• Add beans and continue simmering for 15 minutes longer.

CHILLY-DAY CHICKEN SOUP

Steps:

• In a small nonstick saucepan, saute chicken and onion in butter until chicken is no longer pink. Stir in the potatoes, carrot, broth, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Return to a boil; stir in rice and salt. Remove from the heat. Cover and let stand for 5 minutes or until rice is tender.

CHILLY DAY CHILI

Steps:

• Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
• Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

EASY SLOW COOKER CHICKEN CHILI

Steps:

• Gather the ingredients.
• Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
• Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
• Remove bay leaf.
• Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.

CHILLY DAY CHILI

Steps:

• Heat the oil in a large saucepan or Dutch oven over a medium-high heat. Add the onions and green pepper, and cook and stir until soft. Add the turkey, chili powder, garlic, cumin and oregano, and cook, stirring to break up the meat for 5 minutes or until cooked through. Add the vegetable juice, tomatoes and chiles, chicken broth and barley, and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low.
• Cover and simmer gently, stirring occasionally, for 15 minutes until the barley is almost tender. Add the beans, cover the pan and cook for 10 minutes.
• Nutritional Information Per Serving: Calories 320; total fat 12g (saturated fat 2.5g); cholesterol 60mg; sodium 700mg; carbohydrate 36g (fiber 9g); protein 21g.