BLACK AND WHITE BEAN CHICKEN CHILI
Make and share this Black and White Bean Chicken Chili recipe from Food.com.
Provided by Pam-I-Am
Categories Chicken
Time 50m
Yield 6 1 1/3 cup servings
Number Of Ingredients 15
Steps:
- Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
- (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
- Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
- Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
- Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
- Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.
Nutrition Facts : Calories 470.6, Fat 12.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 425.5, Carbohydrate 64.5, Fiber 11.9, Sugar 2.5, Protein 29.8
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
BLACK AND WHITE CHICKEN CHILI
Cold weather is just around the corner. This will warm your tummy and it tastes great! Top with cheese or sour cream if you'd like. Good with tortilla chips too!
Provided by mydesigirl
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch cubes.
- Spray large, deep pot or saucepan with nonstick cooking spray.
- Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients.
- Bring to a boil.
- Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).
Nutrition Facts : Calories 521.8, Fat 4, SaturatedFat 1, Cholesterol 91.2, Sodium 536.8, Carbohydrate 61.4, Fiber 21.1, Sugar 1.6, Protein 60.1
BLACK & WHITE BEAN CHICKEN CHILI
Make our Black & White Bean Chicken Chili. BBQ sauce, beans and bite-size pieces of chicken give Black & White Bean Chicken Chili a hearty appeal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients in large saucepan.
- Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 200, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
GRANDMA'S CHICKEN AND BLACK BEAN CHILI
This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.
Provided by kmpelham
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 10 g, Fiber 17.7 g, Protein 26.5 g, SaturatedFat 1.8 g, Sodium 2376.6 mg, Sugar 6.4 g
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
EASY WHITE CHICKEN CHILI
Steps:
- In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
BLACK & WHITE BEAN CHILI
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts)
Number Of Ingredients 17
Steps:
- In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts :
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BLACK AND WHITE CHICKEN CHILI RECIPE - LEITE'S CULINARIA
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5/5 (2)Total Time 1 hr 10 minsCategory EntreesCalories 390 per serving
- Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate.
- Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, cumin, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits.
- Return the chicken, along with any accumulated juices, to the pot. Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.
- Transfer the chicken to a plate. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the chili; add the beans, corn, and chiles. Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.
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