Kicked Up Bbq Chicken Chili With Beans Recipes

CHICKEN & BEAN CHILI

Chicken & Bean Chili image

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

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 large garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cooked chicken
1-2/3 cups whole milk
1 cup beer or reduced-sodium chicken broth
2 tablespoons chicken bouillon granules
1 tablespoon sugar
1 bay leaf
2 teaspoons ground cumin
1 teaspoon each onion powder, garlic powder and chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground celery seed
1/4 teaspoon pepper
1/8 teaspoon ground turmeric

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.

CHILI WITH CHICKEN AND BEANS

Chili with Chicken and Beans image

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

Ingredients

1 tablespoon olive oil
3 teaspoons whole cumin seed
2 medium onions, finely chopped (about 3 cups)
5 garlic cloves, roughly chopped
1 green bell pepper, finely chopped
2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
One 28-ounce can chopped tomatoes with their juice
One 4-ounce can green chiles, finely chopped
2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 teaspoon coarse salt
4 cups canned kidney beans, drained and rinsed
Freshly ground black pepper
2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)

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

BBQ CHICKEN CHILI

BBQ Chicken Chili image

A delicious twist on traditional chili - shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal Seriously Delish!

Provided by Gina

Categories Dinner Lunch

Time 45m

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 cup red onion (diced)
1 jalapeño pepper (seeded and diced)
2 garlic cloves (minced)
1 1/2 tablespoons smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
pinch of red pepper flakes
12 oz cooked boneless skinless chicken breasts (shredded)
12 oz jar roasted red peppers in water (drained and chopped)
1 1/2 cups canned cannellini beans (rinsed and drained)
1 1/2 cups canned kidney beans (rinsed and drained)
3 cups low sodium chicken stock
28 oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar cheese (for topping)
chopped cilantro (for topping)

Steps:

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
Press saute, add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover and cook high pressure 10 minutes (if using raw chicken, 15 minutes). Natural release, adjusting the seasoning to taste, if needed.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, Carbohydrate 22 g, Protein 23 g, Fat 7 g, Cholesterol 43 mg, Sodium 951 mg, Fiber 5 g, Sugar 8 g

30-MINUTE BEAN & BBQ CHICKEN CHILI

30-Minute Bean & BBQ Chicken Chili image

There are lots of easy 30-minute chili recipes out there. But do they have tender chunks of chicken, great Northern beans and tangy, spicy BBQ sauce?

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 can (28 oz.) diced tomatoes, undrained
1 lb. cooked boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 cup KRAFT Thick & Spicy Barbecue Sauce
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin

Steps:

Combine ingredients in saucepan; bring to boil on medium-high heat.
Simmer on low heat 10 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 280, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 25 g

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

Grandma's Chicken and Black Bean Chili image

This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.

Provided by kmpelham

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

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
2 (5 ounce) cans chicken, drained
2 (1.25 ounce) packages chili seasoning mix
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 10 g, Fiber 17.7 g, Protein 26.5 g, SaturatedFat 1.8 g, Sodium 2376.6 mg, Sugar 6.4 g

CHICKEN CHILI WITH BLACK BEANS

Chicken Chili with Black Beans image

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water

Steps:

In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN AND WHITE BEAN CHILI

Chicken and White Bean Chili image

Provided by Judi Kerr

Categories Soup/Stew Bean Chicken Dinner Healthy Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 6 Servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

WHITE BEAN CHICKEN CHILI FROM KNORR®

White Bean Chicken Chili from Knorr® image

Make this white chicken chili with creamy cannellini beans, fresh zucchini, and zesty chilies--ready to serve in 30 minutes.

Provided by Knorr

Categories Trusted Brands: Recipes and Tips Knorr®

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon ground cumin
3 ½ cups water
1 (15.5 ounce) can no-salt-added cannellini beans, rinsed and drained
1 (4 ounce) can mild chopped green chilies, undrained
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
1 medium zucchini, quartered lengthwise and sliced

Steps:

Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 29.2 g, Cholesterol 60.3 mg, Fat 13.7 g, Fiber 20.7 g, Protein 31.9 g, SaturatedFat 9.4 g, Sodium 444.3 mg, Sugar 2.9 g

KICKED-UP BBQ CHICKEN CHILI WITH BEANS

Kicked-up BBQ Chicken Chili with Beans image

Kick up your next batch of chicken and bean chili with chili powder, ground cumin and a thick and spicy BBQ sauce.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1 can (28 oz.) diced tomatoes, undrained
1 lb. cooked boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 cup KRAFT Hickory Smoke Barbecue Sauce
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground red pepper (cayenne)

Steps:

Combine ingredients in saucepan; bring to boil on medium-high heat.
Simmer on low heat 10 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 260, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 25 g

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