Dinosaurs Chili Recipe Recipes Recipe For Chicken

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EASY CHICKEN CHILI



Easy Chicken Chili image

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

1/2 cup chopped onion
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) great northern beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 cups cubed cooked chicken
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper

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.

MAIN LINE CHICKEN CHILI



Main Line Chicken Chili image

I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc.

Provided by PennPitstop

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

Time 4h25m

Yield 8

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces
1 (15 ounce) can kidney beans, drained (retain half the liquid)
1 (15 ounce) can black beans, drained (retain half the liquid)
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (14.5 ounce) can stewed tomatoes
½ cup mango salsa
2 tablespoons rice vinegar
1 bay leaf
1 teaspoon smoked paprika, or to taste
½ teaspoon salt
1 tablespoon chili powder
ground black pepper to taste

Steps:

  • Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 26 g, Cholesterol 35.9 mg, Fat 5.4 g, Fiber 5.9 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 747.1 mg, Sugar 5.6 g

CHICKEN AND CHORIZO CHILI



Chicken and Chorizo Chili image

Easy and delicious chili recipe.

Provided by nschrader

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

Time 1h5m

Yield 8

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¾ pound chorizo sausage, chopped
2 pounds ground chicken
¼ cup chili powder
1 ½ tablespoons ground cumin
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, drained
1 (15 ounce) can white beans, drained
1 (12 fluid ounce) can or bottle beer
1 (28 ounce) can fire-roasted diced tomatoes, with juice
3 cups chicken stock
1 (6 ounce) can tomato paste
salt to taste

Steps:

  • Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
  • Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 38 g, Cholesterol 106.9 mg, Fat 23.2 g, Fiber 9.9 g, Protein 45.9 g, SaturatedFat 7.7 g, Sodium 1525.4 mg, Sugar 6.8 g

CHILE CHICKEN CHILI



Chile Chicken Chili image

When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

Provided by JPsMommie

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

Time 4h45m

Yield 8

Number Of Ingredients 12

1 rotisserie chicken, skinned and boned, meat pulled into large chunks
2 (16 ounce) jars salsa verde (green salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans, drained
1 (16 ounce) package frozen sweet white corn
1 (16 ounce) bag frozen bell pepper strips
1 white onion, chopped

Steps:

  • Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
  • Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 48.8 g, Cholesterol 62.3 mg, Fat 7 g, Fiber 9.2 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 1125 mg, Sugar 13.3 g

BEST WHITE CHICKEN CHILI



Best White Chicken Chili image

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

Provided by Soup Loving Nicole

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

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

  • Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
  • Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g

DINOSAUR CHILI



Dinosaur Chili image

Some types of dinosaurs eat plants (zucchini), others eat meat (beef) and the not-yet-discovered Mole dinosaurs prefer chocolate! A fast, affordable one pot meal for kids of all ages. You can use any canned pasta for kids (Spaghetti-O or other shapes) to make it fun; shown in my photo are Annie's Organics All-Stars.

Provided by FLKeysJen

Categories     Healthy

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons semi-sweet chocolate chips
1 cup purple onion, diced
1 cup zucchini, diced (peel it for picky eaters)
1 lb ground beef
1 1/4 ounces taco seasoning
1 (12 ounce) can tomato paste
1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon cumin
1 (15 ounce) can pasta (Chef Boyardee Mini Dinosaurs)
cheddar cheese (optional topping)

Steps:

  • In a large pot, melt the butter over medium-high heat; add the chocolate chips and stir constantly until they melt. Add the onion and keep stirring - it will bubble and smell delicious as it caramelizes. Add the zucchini and keep stirring from time to time for 2-3 more minutes, until the veggies are cooked.
  • Add the meat and taco seasoning. Stir together and cook for five minutes or so, until the meat appears cooked.
  • Add the kidney beans, tomato paste, 1/2 cup water, cumin and full contents of the mini dinosaur can. Stir everything together.
  • Reduce heat and simmer for at least 10 minutes.
  • Serve in bowls, topping with cheddar cheese if desired!

Nutrition Facts : Calories 456.8, Fat 13.7, SaturatedFat 5.9, Cholesterol 46.2, Sodium 912.4, Carbohydrate 62.1, Fiber 7.7, Sugar 11.1, Protein 22.6

DINOSAUR BBQ MOJITO CHICKEN



Dinosaur BBQ Mojito Chicken image

From the Dinosaur BBQ cookbook. I haven't made the sauce from scratch since a store near my house sells it in bottles in the bbq sauce section but the chicen is very good. Cooking time does not include cooling time for the marinade or marinating time for the chicken.

Provided by Sandyg61

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup chopped garlic
1 tablespoon ground black pepper
1/2 cup onion, chopped
2 teaspoons cumin
2 cups fresh orange juice
2 teaspoons dried oregano
1/2 cup fresh lime juice
1 tablespoon fresh cilantro, chopped
1/2 cup olive oil
8 pieces chicken
1 large onion, sliced into 1/2-inch rounds
2 tablespoons fresh Italian parsley, chopped

Steps:

  • To make the marinade:.
  • Mix the garlic, onions, orange and lime juices in a bowl.
  • Heat the olive oil in a large saucepan until just smoking.
  • Cover your arms and put on potholder mitts. Slide the contents of the bowl into the hot oil - be very careful because the liquid will spatter.
  • Simmer for 5 minutes.
  • Season the marinade with the rest of the ingredients.
  • Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temp; then cover and refrigerate. Will keep for up to 2 weeks.
  • To make the chicken:.
  • Spread the chicken out in a baking dish and pour the marinade over it. Rub some of the marinade under the skin.
  • Marinate the chicken for 4 hours or overnight in the fridge.
  • Turn the oven onto 375.
  • Scatter the onion over the bottom of a roasting pan, and put the chicken on top, skin side up.
  • Pour the remaining marinade over the chicken and roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
  • Serve the chicken with pan juices and sprinkle with parsley to garnish. If desired, squeeze lime wedges over chicken.

Nutrition Facts : Calories 349.3, Fat 27.7, SaturatedFat 3.8, Sodium 9.3, Carbohydrate 26.1, Fiber 2.2, Sugar 13.6, Protein 2.5

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