HOT CHICKEN CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
- Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.
LOW-CARB CHICKEN CHILI CASSEROLE
This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
- Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
- Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.
Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g
SUPER EASY CHICKEN CHILI
All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!
Provided by Megs
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
- Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g
EASY LOW-FAT CHILI
"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
LOW-FAT GROUND CHICKEN CHILI
This is the best way to have chili, I'll never go back to kidney beans again, the black beans make it so much better! The spice mix I used was Kittencals-Chili-Seasoning-Mix-210744. The only difference was that I used chipotle chili powder in place of the cayenne.
Provided by Marissa Reedhead
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown the chicken and when it's nearly done, add the chopped onion and green pepper.
- Add the seasoning mix and stir well.
- Sautee for 5 minutes.
- Add all ingredients to a crockpot and cook on low for 4 hours.
Nutrition Facts : Calories 171, Fat 1.3, SaturatedFat 0.3, Cholesterol 32.9, Sodium 470.4, Carbohydrate 22.9, Fiber 6.2, Sugar 8.2, Protein 18.3
LOW FAT CHICKEN CHILI
Very flavorful and healthy, filling meal. Add fat free cheddar and fat free sour cream for even more flavor.
Provided by gopherjen
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray large skillet with non stick cooking spray.
- Cook chicken and garlic over medium heat until browned, stirring to break up meat.
- Drain.
- Add spices, stir well.
- In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
- Cook until hot and well combined, about 10 minutes.
- Add chicken mixture.
- Cover and cook on med heat until all the flavors are well blended.
- (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).
Nutrition Facts : Calories 247.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 65, Sodium 260.9, Carbohydrate 26.7, Fiber 8.6, Sugar 6, Protein 21.6
LOW FAT CHICKEN GREEN CHILI
My husband has switched from Atkins to the Body-For-Life diet, where food needs to be low fat and about equal portions of protein and carbohydrates. This is one of his favorites.
Provided by Raquel Grinnell
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
- When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
- Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
- We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.
Nutrition Facts : Calories 330.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 87.2, Sodium 1110.8, Carbohydrate 31.6, Fiber 7.5, Sugar 4.3, Protein 39.4
LOW FAT WHITE CHICKEN CHILI
Make and share this Low Fat White Chicken Chili recipe from Food.com.
Provided by alison2jason
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute the 1st 4 ingredients together.
- Add the beans, broth, chiles, jalapenos, and all of the spices, simmer for 1/2 hour.
- Add the sourr cream and whipping cream, stirring frequently until hot.
- Great served over rice, or just by itself.
LOW FAT HOT CHICKEN CHILI
This is such a household favorite that I usually make a triple recipe, filling our poor little 18-quart Nesco oven to the very brim, and then freeze a bunch of it. The recipe as I received it called for 1/2 teaspoon of cayenne (hah!). I replaced that with 3 items: roasted New Mexico chiles (Barkers if you like it really hot), chipotle powder, and chipotle puree. If you can't find some or all of these ingredients, try to find some adobo sauce and use about 3 tablespoons of it. The chipotle puree is just pureed canned chipotles adobado (i.e., in adobo sauce), and it is the adobo that lends a delicious smoky flavor to the dish. WARNING: IF YOU DO NOT HANDLE SPICY HOT FOOD WELL, replace some/all of the New Mexico peppers, chipotle powder, chipotle puree, and cayenne with something more suitable to your palate.
Provided by Rainier Wolfcastle
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
- Add chicken and cook 2 minutes or until just cooked, stirring constantly.
- Add chili powder, ground cumin, ground coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
- Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
- Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
- Discard bay leaves and serve as-is or over rice.
Nutrition Facts : Calories 445.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 1270, Carbohydrate 66.8, Fiber 14.6, Sugar 16.5, Protein 38.6
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(LOW-FAT) CHICKEN CHILI RECIPE | MYRECIPES
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4/5 (7)Total Time 45 minsServings 8Calories 221 per serving
- Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
- Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
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