VEGETARIAN CHICKEN CHILI WITH CRUSHED TORTILIA CHIPS AND CHEESE
I was craving Chicken Chili and since I no longer eat meat I knew I had to be creative. I decided to try my hand using Vegan Chicken chunks! To my surprise my recipe was amazing and my family loved it too. The carrots added just enough sweetness. The Greek Seasoning adds a hint of lemon flavor and oregano. My family couldn't tell the difference with the Vegan Chicken Chunks. I recommend using the Quorn brand because the texture and flavor is the closest to eating real chicken. I hope you enjoy ever how you like with vegan products or real dairy this is a amazing chili!
Provided by Cooking Ms. Wanda
Categories Corn
Time 58m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce. Stir and cook on medium heat. Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame. Cook 2 minutes then add garlic, cook until vegetables are tender. Be careful not to burn garlic. Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture. Stir and cook about 1-2 minutes being careful not to burn. Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes. Add chicken and corn, stir and taste (adjust seasonings as needed. Cook 10 more minutes and serve over rice if desired. Garnish with crushed tortilla chips, chopped tomatoes, chopped onions. Use vegan style grated cheese and sour cream if desired.
Nutrition Facts : Calories 299.7, Fat 8.7, SaturatedFat 1.2, Sodium 1245, Carbohydrate 51, Fiber 8.7, Sugar 14.4, Protein 9.4
LOW-CARB CHICKEN CHILI CASSEROLE
This tasty, low-carb casserole is perfect whether you're watching your waistline or not. It's full of chicken and chili flavor with a lovely crust on top, it's always a favorite!
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
- Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
- Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.
Nutrition Facts : Calories 275 calories, Carbohydrate 6.2 g, Cholesterol 121.8 mg, Fat 18.3 g, Fiber 1.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 763.6 mg, Sugar 3.6 g
VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
- Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
- Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.
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