WHITE CHILI II
This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.
Provided by Nan Friskey
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Yield 6
Number Of Ingredients 16
Steps:
- In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
- Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
- In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
- Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Nutrition Facts : Calories 395.7 calories, Carbohydrate 38.4 g, Cholesterol 81.2 mg, Fat 10.3 g, Fiber 8.6 g, Protein 37.9 g, SaturatedFat 4.5 g, Sodium 321.9 mg, Sugar 2.8 g
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
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
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
CHILI CON CARNE II
This Recipe can easily be multiplied and freezes well.
Provided by BUBBLE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g
CHILI II
This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.
Provided by CDARLENE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
- Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
- Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
- Cover and simmer on lowest heat for 45 to 90 minutes.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g
CHICKEN AND TWO BEAN CHILI
An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!
Provided by Ash and Steve
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 3h55m
Yield 8
Number Of Ingredients 20
Steps:
- Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
- Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
- Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 37.6 g, Cholesterol 14.7 mg, Fat 3.8 g, Fiber 6.2 g, Protein 12.2 g, SaturatedFat 0.6 g, Sodium 813.1 mg, Sugar 16.9 g
CHILE CHICKEN CHILI
When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.
Provided by JPsMommie
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
- Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 48.8 g, Cholesterol 62.3 mg, Fat 7 g, Fiber 9.2 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 1125 mg, Sugar 13.3 g
EASY WHITE CHILI II
A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.
Provided by Bill
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
- Cook on High until the chicken falls apart, about 4 hours.
- Mash the chili with a potato masher to give a thicker texture, if desired.
Nutrition Facts : Calories 352 calories, Carbohydrate 48.9 g, Cholesterol 43.3 mg, Fat 2.9 g, Fiber 12.1 g, Protein 33.5 g, SaturatedFat 0.8 g, Sodium 1770.9 mg, Sugar 1.8 g
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MY FAVORITE SLOW COOKER CHICKEN CHILI RECIPE
From sallysbakingaddiction.com
4.7/5 (77)Total Time 8 hrs 10 minsCategory Chili
- Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.
YUEH TUNG'S CHILI CHICKEN RECIPE | CBC LIFE
From cbc.ca
- Cut the chicken into ½-inch sized cubes, then coat them in the potato starch and dust off any excess starch. Heat all but a tablespoon of the oil in a wok or large frying pan over medium-high heat, and carefully add the chicken and fry until golden brown (fry in batches if needed). Remove the chicken and carefully strain the oil into a heatproof jar through a mesh strainer or cheesecloth, to reserve the oil for future use.
- Using the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the onions, chilis and the garlic and stir-fry until fragrant, then add the chicken back to the pan.
- (*If using the pre-made Yueh Tung Hakka Chili Chicken sauce (see headnote), add the sauce and stir-fry well to coat the chicken and to heat the sauce, garnish with the reserved chilies and serve with rice. Otherwise, continue with the recipe.)
- Add the cooking wine and stir to deglaze the pan. Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. Add the cup of water and when the mixture comes to a light simmer, add in the slurry (make sure that the slurry is well-mixed first to avoid any lumps), stirring the bottom of the mixture as it’s poured in so that it doesn’t coagulate. Stir fry for a minute more, then serve, garnished with the reserved chillies (if using), and rice.
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