Marys Chicken And Black Bean Chili Recipes

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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

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

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

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

SUNNY'S GAME DAY CHILI



Sunny's Game Day Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
Salt
1 pound uncooked or fresh Mexican chorizo (about 4 links)
2 cloves garlic, sliced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon Hungarian or hot paprika
1 teaspoon red pepper flakes
4 Roma tomatoes, seeded and chopped
2 tablespoons tomato paste
2 pounds ground turkey
2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
2 cups chicken stock
1 tablespoon hot sauce (recomended: Frank's Red Hot)
1 (3-inch) cinnamon stick
Freshly ground black pepper
2 teaspoons fine-ground cornmeal
20 blue corn tortillas
Vegetable oil, for frying
2 (15.5-ounce) cans cannellini beans, rinsed and drained
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped

Steps:

  • In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
  • Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
  • Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
  • Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

BLACK BEAN CHICKEN CHILI



Black Bean Chicken Chili image

I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite!

Provided by Hey Jude

Categories     Chicken Breast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cut into 1-inch pieces
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons chicken broth
2 (28 ounce) cans stewed tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon hot sauce (or more to taste)
2 cups medium salsa
2 tablespoons chili powder
1 teaspoon ground cumin
shredded cheddar cheese (optional) or monterey jack cheese (optional)

Steps:

  • Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
  • Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
  • Serve with shredded cheese, if desired.

VEGETARIAN BLOODY MARY BEAN CHILI



Vegetarian Bloody Mary Bean Chili image

This recipe is a great way to use up ingredients in your fridge, including Bloody Mary mix. Feel free to throw in other random veggies you may have in your fridge. I enjoy serving with diced red onion, shredded Cheddar cheese, and sour cream.

Provided by Danielle

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 2h

Yield 8

Number Of Ingredients 21

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 tablespoon extra-virgin olive oil
5 large portobello mushrooms, diced
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 banana pepper, seeded and diced
3 cloves garlic, minced
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) can fire-roasted diced tomatoes
6 ounces bottled Bloody Mary mix
½ (6 ounce) can tomato paste
½ tablespoon chili powder
2 teaspoons salt
2 teaspoons dried oregano
1 teaspoon white sugar
1 teaspoon ground black pepper
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper

Steps:

  • Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
  • Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
  • Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
  • Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 48.5 g, Fat 3.3 g, Fiber 14.8 g, Protein 13 g, SaturatedFat 0.5 g, Sodium 1612.6 mg, Sugar 5.8 g

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