Zesty Chicken Chili Recipes

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ZESTY CHICKEN CHILI



Zesty Chicken Chili image

This delicious chili features chicken, vegetables and Progresso® beans - a zesty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 poblano chiles, chopped
1 large red bell pepper, chopped
1 medium sweet onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 cans (14.5 oz each) zesty chili-style diced tomatoes, undrained
3 cups shredded or chopped smoked chicken (about 1 lb)
1 can (15 oz) navy beans, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can or bottle (12 oz) beer
1 package (1.25 oz) white chicken chili seasoning mix
Lime wedges
Shredded Cheddar cheese
Chopped fresh cilantro
Sour cream

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add chiles, bell pepper, onion and garlic; cook 8 minutes, stirring occasionally, until tender.
  • Stir in remaining chili ingredients. Heat to boiling; reduce heat to low. Simmer 1 hour, stirring occasionally. Serve with desired toppings.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Fat 1/2, Fiber 8 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 930 mg

ZESTY CHICKEN CHILI



Zesty Chicken Chili image

Our one-pot chili is thick with beans and tender chunks of chicken breast. Serve with a dollop of sour cream and prepare yourself for compliments.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

3 onions, chopped
1 jalapeño pepper, stemmed, seeded and finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
8 fresh mushrooms, sliced
1 Tbsp. flour
2 cans (15.5 oz. each) white beans, rinsed
1 can (14 oz.) chicken broth
1/4 cup fresh cilantro, chopped
1 bay leaf
1 tsp. each ground cumin and dried oregano leaves
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook and stir onions and peppers in dressing in large saucepan on medium-high heat 3 to 5 min. or until crisp-tender. Add chicken and mushrooms; cook and stir 3 to 5 min. or until chicken is lightly browned. Stir in flour; cook and stir 1 min.
  • Add beans, broth and seasonings; stir. Bring to boil; simmer on low heat 10 to 15 min. or until chicken is done. Remove and discard bay leaf.
  • Serve topped with sour cream.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 25 g

HOT CHICKEN CHILI



Hot Chicken Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish

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.

ZESTY CHICKEN



Zesty Chicken image

Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

Steps:

  • In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.

SPICY CHICKEN CHILI



Spicy Chicken Chili image

My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (4 quarts).

Number Of Ingredients 21

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon olive oil
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts :

GAME DAY SPICY CHICKEN CHILI



Game Day Spicy Chicken Chili image

This chili made with ground chicken is healthy and delicious.

Provided by Lukas Clary

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 6

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
4 large cloves garlic, minced
1 pound ground chicken
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 tablespoon chipotle chile powder
2 teaspoons brown sugar
1 teaspoon ground cayenne pepper
½ teaspoon red pepper flakes
kosher salt to taste
1 bunch fresh cilantro, stems removed and leaves chopped

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.

Nutrition Facts : Calories 251 calories, Carbohydrate 25.3 g, Cholesterol 46.1 mg, Fat 5.5 g, Fiber 7.9 g, Protein 24.3 g, SaturatedFat 1.1 g, Sodium 520.7 mg, Sugar 4 g

ZESTY CHICKEN CHILI



Zesty Chicken Chili image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 11

4 units chicken breasts
3 units green pepper
1 units onion
1 units butter
4 cans kidney beans
2 cans tomatoes
2 cans tomato sauce
2 units chili powder
3 teaspoons oregano
2 tablespoons garlic salt
1 units salt and pepper

Steps:

  • Boil the chicken breasts for at least one hour on the stove. Turn off stove and let the chicken cool for about 5 minutes (this is to let the steam die down). Take chicken and put into a strainer in the sink and drain water. Let the chicken cool in the strainer.
  • Cut onion and green peppers. Sautee them with a little butter in skillet for about 5 minutes
  • in a big pot. Put the red kidney beans, diced tomatoes, tomato sauce, onion, green peppers and 2 packs of chili together. Let simmer on medium heat.
  • Then take the chicken and pull it apart into small shreds. Add the chicken to pot with other ingredients. Add oregano and garlic salt, salt and pepper. Let it all simmer on low heat for about an hour and 15 minutes. Serve with crackers!!!!!!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUPER EASY CHICKEN CHILI



Super Easy Chicken Chili image

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

2 tablespoons olive oil
1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

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

SWEET & SPICY CHICKEN CHILI



Sweet & Spicy Chicken Chili image

I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.

Provided by Starrynews

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

4 chicken tenderloins
2 garlic cloves, minced
1 large onion, chopped
1 large bell pepper, chopped
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added
2 (15 ounce) cans kidney beans, rinsed and drained
28 ounces tomatoes, chopped
6 tablespoons tomato sauce
6 ounces tomato paste
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes)
1/2 ounce chili seasoning mix
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9

ZESTY CHICKEN SAUTé



Zesty Chicken Sauté image

In a recent Cookbook Swap, I received some STELLAR cookbooks from Chef #22015. This recipe is from one of them. "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross. What a wonderful book! This recipe is now one of my favourites. The chicken is perfectly spiced, in my opinion. I love the ease of preparation! You may need to increase the spice mixture though (if you like it thick like I do!). I made up a batch of the spices and when it was gone, I simply made up another half recipe of it. Worked out perfectly with no waste!

Provided by Saturn

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/4 teaspoon ground allspice (optional)
4 (6 ounce) boneless skinless chicken breast halves (defrosted if frozen)
vegetable oil, for frying (about 1 tbsp)

Steps:

  • Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).
  • Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).
  • Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.
  • Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
  • Transfer the chicken to a platter and serve.
  • A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn.

Nutrition Facts : Calories 201.4, Fat 4.6, SaturatedFat 1, Cholesterol 108.9, Sodium 209.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.4

SIMPLE CHILLI CHICKEN RECIPE BY TASTY



Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

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2 c. chicken broth; 1 c. Kitchen Kettle Zesty Salsa; 1 c. corn; 1 tsp. cumin; 1 tsp. hot sauce, if desired; 1 tsp. black pepper; 1 - 15 oz. can cannellini or great northern beans, drained ; Instructions. Cook chicken pieces in hot oil in a skillet over medium high heat until browned, about 4 minutes. Place in a 4 quart crock pot. Add onion and ...
From kitchenkettle.com
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SWEET & SPICY HOT CHILI CHICKEN NOODLES | AMBITIOUS KITCHEN
2021-03-09 Instructions. Add sesame oil to a large pot and place over medium-high heat. Add ground chicken to the pot and season generously with salt and pepper. Brown the meat and break up into medium-sized chunks; cooking for about 5 …
From ambitiouskitchen.com
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ZESTY CHICKEN CHILI - LIBBY'S VEGETABLES
1. In dutch oven or large pot, heat oil over medium. Add chicken; cook 5 minutes or until no longer pink. Add onions, garlic, and bell pepper; cook 3 minutes. 2. Stir in all remaining ingredients. Reduce heat and simmer 15 minutes. 3. Serve warm and garnish with toppings (avocado, cheese, sour cream, cilantro, tortilla chips), as desired.
From libbysvegetables.com
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ZESTY CHILI-LIME GRILLED WHOLE CHICKEN (SPATCHCOCKED/BUTTERFLIED) …
2021-07-19 Optional: Brine the chicken: Pour buttermilk & salt in a large bowl, airtight container, or resealable bag. Whisk or mix to combine. Add smashed garlic & spatchcocked chicken to buttermilk mixture, submerging the chicken as much as possible. Cover or seal, then transfer to the refrigerator to brine for up to 24 hours.
From playswellwithbutter.com
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SPICY QUICK CHICKEN CHILI
Directions. Dice the onion. Heat 2 tablespoons of olive oil in a heavy pot and add the onion. Sauté over medium heat until softened. Add the chicken to the pot. As the chicken begins to brown, break it up into large chunks with a spatula and turn to brown all pieces. Sprinkle Taco Seasoning Mix on the chicken as it cooks.
From traderjoes.com
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EASY CROCK POT SPICY CHILI - THERESCIPES.INFO
Spicy Chicken Chili Crock Pot recipe. Carol's Slow Cooker BBQ Beef (crockpot, barbeque,... new www.yummly.com. boneless beef chuck, large onions, celery, fresh... See more result ›› 21. Visit site . Slow Cooker/Crock Pot Mock Swedish Meatballs best www.yummly.com. meatballs, cream of mushroom soup, beef broth, steak... See more result ›› 20. Visit site . News result for …
From therecipes.info
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Top Asked Questions

What are the best recipes for chicken chili?
A add the chopped jalapeno, coriander, cumin, diced tomatoes, and beans. Juice the lime and add it to the stew along with the corn kernels. Taste and season with salt and pepper, as needed. Cook for 5 to 10 minutes longer, stirring occasionally. Serve the chicken chili with sour cream, chopped red onion, and chopped cilantro.
What is the best way to make homemade chili?
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.
Is this chicken chili spicy?
Is This Chicken Chili Spicy? No. I prefer mildly spicy chili and this has just enough heat to bring flavor without burning your tastebuds. (The cream cheese helps cut the spice, too!) The recipe written below is mild, so if you prefer spicier chili, add more chili powder and/or an extra jalapeño. You can adjust the spices in my pumpkin chili, too.
How do you cook chicken chili with lime?
Juice the lime and add it to the stew along with the corn kernels. Taste and season with salt and pepper, as needed. Cook for 5 to 10 minutes longer, stirring occasionally. Serve the chicken chili with sour cream, chopped red onion, and chopped cilantro.

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