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
PRESSURE COOKER WHITE BEAN CHICKEN CHILI
A multi-cooker gives this hearty chili that cooked-all-day flavor and texture in a fraction of the time. A generous amount of spices and a dab of canned chipotle chiles in adobo sauce deliver a balanced, smoky kick. Serve the chili with all the usual toppings--a squeeze of lime juice, fresh cilantro, avocado, Cheddar and sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.
POPA'S SIMPLE WHITE CHILI
A simple version of white chili that can be made on the stove top or in a slow cooker. This is our go-to chili for those chilly winter days. Cook on Low in a slow cooker for 4 hours if preferred. Serve with garlic cheese bread. Enjoy.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
- Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
- Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 36 g, Cholesterol 42.8 mg, Fat 6.5 g, Fiber 7.8 g, Protein 22.5 g, SaturatedFat 1.5 g, Sodium 575.7 mg, Sugar 2.3 g
WEEKNIGHT TWO-BEAN CHILI
This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
- Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
POP'S WEEKNIGHT BBQ CHICKEN & BEAN CHILI
When Pop's at the stove, he doesn't mess around! Case in point: this rich, flavorful chili with BBQ-sauced chicken and beans-ready to eat in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
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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