CHICKEN & BEAN CHILI
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
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.
BBQ CHICKEN CHILI
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
BARBECUE CHICKEN CHILI
This hearty chicken chili gets it's sweet-smokey flavor from the addition of Bush's Kidney Chili Beans, barbecue sauce, and spices.
Provided by Tina Butler | Mommy's Kitchen
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven, heat the oil and saute the onion and green pepper until soft, about 3 minutes.
- Add the minced garlic and saute about 2 minutes until fragrant. Add the cooked chicken, mesquite seasoning, and smoked paprika, saute for an additional 1 minute.
- Add the diced tomatoes (including juice), kidney chili beans, chili seasoning packet, barbecue sauce, and corn (drained) if using canned, and chicken broth.
- Lightly mix to combine. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 25 minutes to allow the chili time to thicken.
- Remove from heat, ladle into bowls, and garnish with corn chips, shredded cheese, sour cream, chopped green onions, and cilantro.
30-MINUTE BEAN & BBQ CHICKEN CHILI
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
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
MOM'S GO-TO BBQ CHICKEN CHILI WITH BEANS
It's easy to see why this is Mom's go-to when it comes to chili. It's thick with BBQ-sauced chicken, tomatoes and beans-and it's super quick to make.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Bring ingredients to boil in saucepan on medium-high heat.
- Simmer on low heat 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 270, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 25 g
CHICKEN CHILI WITH BLACK BEANS
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
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
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
MOM'S CHILI
Quick, easy, yummy chili from Texas.
Provided by Bailey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g
MOM'S PERFECT CHILI
Smoky tomato flavors lead the way in this comforting classic. This is the perfect chili recipe in my opinion--it's not so fancy that it's intimidating at all, but it's definitely a step above chili packet recipes and chili beans. Serve topped with desired garnishes, such as jalapeno, green or white white onion, cheese, sour cream, cilantro, and hot sauce.
Provided by NicoleMcmom
Yield 12
Number Of Ingredients 24
Steps:
- Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
- Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
- Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
- Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 31.2 g, Cholesterol 40.3 mg, Fat 9.6 g, Fiber 10.5 g, Protein 21.6 g, SaturatedFat 3.1 g, Sodium 823.3 mg, Sugar 3.4 g
MOM'S TO DIE FOR BBQ CHICKEN
Everyone who has ever tasted this loved it!! I actually use expired buttermilk, because it just tastes better. Marinating time is not included.
Provided by najwa
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken up into quarters; you can also use whole chicken sections with the skin on.
- Combine the marinade ingredients, and marinate chicken for at least 3 hours up tp 24.
- Thread the chicken on skewers and grill.
- If broiling, add a few drops of liquid smoke.
- Serve with hummus and pita.
Nutrition Facts : Calories 383.7, Fat 11.2, SaturatedFat 2.4, Cholesterol 141.8, Sodium 2610.9, Carbohydrate 9, Fiber 1, Sugar 6, Protein 59.1
MOM'S CLASSIC BEEF CHILI
A classic ground beef and beans chili, updated!
Provided by Kristen
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
- Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
- Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g
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