CHICKEN & BEAN CHILI
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. -Theresa Baehr, Williamsburg, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.
Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein.
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 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
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
CHIARELLO CHICKEN AND WHITE BEAN CHILI WITH VEGGIES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.
- Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
- Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
- Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
- Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.
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.
WHITE BEAN SHREDDED CHICKEN CHILI
This shredded chicken chili is quick and simple. It's a light chili with a subtle kick--perfect for a cold day! Serve topped with crushed tortilla chips, Monterey Jack cheese, and sour cream.
Provided by Chef BamBam
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
- Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.
Nutrition Facts : Calories 344 calories, Carbohydrate 36.9 g, Cholesterol 54 mg, Fat 7.8 g, Fiber 8.4 g, Protein 31.7 g, SaturatedFat 1.9 g, Sodium 579.4 mg, Sugar 1.6 g
CHICKEN CHILI WITH BLACK BEANS
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
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
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
CHICKEN AND WHITE BEAN CHILI
Make and share this Chicken and White Bean Chili recipe from Food.com.
Provided by SuperSpike
Categories Chicken
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 27
Steps:
- For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
- Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
- Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
- When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
- Toss chicken cubes with flour and set aside.
- For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
- Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
- Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
- Remove from heat and add corn.
- Serve and enjoy!
Nutrition Facts : Calories 252.9, Fat 9.8, SaturatedFat 1.5, Cholesterol 23.2, Sodium 300.3, Carbohydrate 28.8, Fiber 5.8, Sugar 5, Protein 14.5
WHITE CHICKEN CHILI
Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it.
Provided by Renita
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
- Add beans, chilies and seasonings and chicken broth.
- Bring to a boil.
- Reduce heat and simmer (uncovered) for 30 minutes.
- Remove from heat, stir in sour cream and whipping cream.
- Serve immediately.
Nutrition Facts : Calories 497, Fat 24.2, SaturatedFat 12, Cholesterol 114.6, Sodium 1427.4, Carbohydrate 36.6, Fiber 10.8, Sugar 4.3, Protein 34.8
WHITE BEAN AND CHICKEN CHILI
Make and share this White Bean and Chicken Chili recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and place in a bowl 3 times as big as the beans fill it.
- Cover the beans with cool water 2-3 inches past the top of the beans.
- Soak over nite.
- Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
- Cook for about 45 minutes to an hour.
- While beans are cooking place butter in a saute pan and melt.
- Add garlic, onions, and chilis and saute till onions are soft.
- Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
- Cook for 1/2 hour and add cilantro.
- garnish as desired and serve with corn chips or corn bread.
- Time does not include soak time.
Nutrition Facts : Calories 517.9, Fat 17.5, SaturatedFat 7.4, Cholesterol 68.8, Sodium 874.2, Carbohydrate 52.7, Fiber 19.5, Sugar 6, Protein 38.8
WHITE BEAN AND CHICKEN CHILI
To create this yummy white chili, I adapted three different recipes. It's mild, so everyone can dig in. People who judge give it ribbons in recipes contests. -Julie White, Yacolt, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 10g fiber), Protein 34g protein.
CHICKEN CHILI WITH BLACK BEANS
Make and share this Chicken Chili With Black Beans recipe from Food.com.
Provided by Courtly
Categories Chicken Breast
Time 35m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes, and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.
Nutrition Facts : Calories 242.2, Fat 7, SaturatedFat 1.2, Cholesterol 45.3, Sodium 191, Carbohydrate 23.1, Fiber 7.9, Sugar 4.5, Protein 22.7
GROUND CHICKEN AND BLACK-BEAN CHILI
Make and share this Ground Chicken and Black-Bean Chili recipe from Food.com.
Provided by 864977
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
- Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
- Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
- thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
- Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.
Nutrition Facts : Calories 314.2, Fat 5.2, SaturatedFat 1, Cholesterol 44.5, Sodium 679, Carbohydrate 37.2, Fiber 12.2, Sugar 6.8, Protein 31.4
WHITE-BEAN CHILI WITH CHICKEN
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes.
- Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute.
- Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes.
- Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits.
- Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock.
- Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
Nutrition Facts : Calories 484 g, Cholesterol 45 g, Fat 7 g, Fiber 15 g, Protein 36 g, Sodium 1183 g
WHITE BEAN CHICKEN CHILI
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.
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