Spicy Chicken Chili Recipes

SPICY WHITE CHILI WITH CHICKEN

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
• Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

GAME DAY SPICY CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
• Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
• Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

HOT CHICKEN CHILI

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.

SPICY CHICKEN CHILI

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.

SPICY CHICKEN CHILI

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
• Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

SWEET & SPICY CHICKEN CHILI

Steps:

• Prepare a large pot with nonstick cooking spray.
• Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
• Once chicken is cooked through, pull it out and shred it before returning it to the pot.
• Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
• Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
• Mix well and bring to a boil.
• Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
• When ready, reheat on stovetop over medium low.
• Stir in cinnamon.
• Serve with pineapple tidbits on the side.

SPICY PEANUT CHICKEN CHILI

Steps:

• Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

AMY'S SPICY CHICKEN CHILI

Steps:

• Heat olive oil in dutch oven or soup pot.
• Stir in chicken, onion and garlic. Stir occasionally until chicken is no longer pink and onions are soft.
• Stir in green chilies and both envelopes of taco seasoning. Stirring to coat everything.
• Next, add tomatoes, beans and broth, stirring everything together.
• Bring to a boil and then reduce heat to simmer. Simmer uncovered for 15 to 20 minutes.
• This is absolutely delicious with shredded mexican style cheese and sliced avocado on top.