CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
CHILI WITH CHICKEN AND BEANS
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
- Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
- Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
- Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g
SUPER EASY CHICKEN CHILI
All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!
Provided by Megs
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
- Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g
SUPER BOWL FIVE BEAN CHICKEN CHILI
Frank Saulle's "super bowl five bean chicken chili" is the winners choice for the big game. This easy, delicious chili will satisfy the hungriest group, quarterbacks and tailgating fans of the big game.
Provided by A Taste of Brooklyn
Categories Whole Chicken
Time 1h22m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- In a Dutch oven, over medium heat, add the bacon and cook until some fat renders out, about 1 minute. Lower heat to medium-low, add in the onion and garlic; cover and cook, stirring occasionally until the onions are translucent and start to caramelize, about 15 to 20 minutes.
- Add in the chicken, chili powder, paprika, cumin, garlic powder and onion powder. Mix well, cover and cook for about 5 minutes, stirring occasionally.
- Add in the beer and cook for 1 minute. Add in the tomatoes, broth, beans, chili's and season with salt and pepper. Bring to a boil, lower heat to low and simmer uncovered, stirring occasionally until the liquid has thickened, about 30 to 40 minutes.
- Ladle the chili into warm bowls, top with the cheese and serve with the chips on the side.
5-INGREDIENT WHITE CHICKEN CHILI
Quick and hearty 5-ingredient white chicken chili. Makes great leftovers.
Provided by Amanda Vickers
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces.
- Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 47.9 g, Cholesterol 53.9 mg, Fat 3.5 g, Fiber 11 g, Protein 35.7 g, SaturatedFat 0.9 g, Sodium 815.4 mg, Sugar 1.5 g
SUPER BOWL CHILI
This is the recipe I make every year for the Super Bowl, for my boyfriend and two dozen or so of his closest beer-drinking, football-watching friends. The problem with trying to find a good chili recipe is that what makes a "good" chili is a personal opinion; my idea of a great chili may be very different from yours. My chili is heavy on the meat, garlic and spice; rather rich-tasting, hearty, thick, fiery, and smoky. If that sounds like something you'd enjoy, I'm also going to include plenty of advice on how to adjust it to meet your tastes. Enjoy. Notes: To cut down on fat, lean, turkey/chicken Italian sausage can be used, without affecting the flavour or texture of the final meal. Extra-lean beef can also be used.
Provided by ClarenceKitchenDiva
Categories Beans
Time 2h
Yield 24 serving(s)
Number Of Ingredients 25
Steps:
- Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
- In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
- When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
- Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
- (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
- Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
- Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
- Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
- The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
- If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
- If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
- If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.
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