Pampered Chef Microwave White Chicken Chili Recipes

MICROWAVE WHITE CHICKEN CHILI

Steps:

• Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

MOROCCAN WHITE BEAN TURKEY CHILI

Steps:

• Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, seasoning, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix 'N Chop.Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

CHICKEN TORTILLA CASSEROLE

Steps:

• Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix 'N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.Drain and rinse black beans using small Stainless Mesh Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix 'N Scraper®. Grate cheese over baker using Rotary Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over casserole.

PAMPERED CHEF MICROWAVE WHITE CHICKEN CHILI

Steps:

• Using (5-in.) Santoku Knife, slice about 1/4 inches off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
• Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
• Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

WHITE CHICKEN CHILI

Steps:

• 1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. 3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. Yield: 8 cups, 8 servings of 1 cup Nutrients per serving: Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.