CHICKEN AND CORN CHILI
This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.
Provided by Sarah Jane
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 12h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g
CHICKEN-CORN CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
CHUNKY CHICKEN AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
- Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
- Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
CHUNKY CHILI CORNBREAD
This is a tasty cornbread with texture and a good flavour! The recipe makes a larger than expected loaf. I use the dough setting on the bread maker and then bake it in a large loaf pan, but you could bake it in the bread machine also.
Provided by BONNIEBELLE2300
Categories Bread Yeast Bread Recipes
Time 3h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
- When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.7 g, Cholesterol 16 mg, Fat 2.8 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 214.6 mg, Sugar 3.8 g
SLOW-COOKER CHUNKY CHICKEN CHILI
Turn on your slow cooker and step aside, because you're in for a hearty treat with a twist. Our chunky chili chicken is made with dark meat chicken for a richer flavor, and the hominy gives it the texture your taste buds want. It's official: with only 5 minutes prep, making this delicious slow cooker chicken chili is the easiest thing you'll do today (and probably the most delicious too).
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
- Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 365, Carbohydrate 31 g, Cholesterol 95 mg, Fiber 7 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1440 mg
SLOW-COOKER CHUNKY CHICKEN CHILI
Try out this chicken chili recipe for a bowl of tastiness! Our Slow-Cooker Chunky Chicken Chili recipe fits into your smart eating plan and is convenient.
Provided by My Food and Family
Categories Special Diets
Time 6h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
- Serve topped with cheese.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
CHUNKY CHICKEN CHILI
Steps:
- In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
- Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.
CHUNKY CHICKEN CHILI
Make and share this Chunky Chicken Chili recipe from Food.com.
Provided by bertaady
Categories Low Cholesterol
Time 55m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- in a large saucepan, spray non-stick cooking spray. Add chicken, onions, celery carrot & garlic.
- Cook and store until chicken is no longer pink.
- Stir in salse, tomatoes, tomato sauce, chili powder, and cumin.
- Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
- Stir in garbanzo beans and bell pepper.
- Simmer until thoroughly heated.
Nutrition Facts : Calories 265.3, Fat 7.7, SaturatedFat 1.9, Cholesterol 65, Sodium 761.4, Carbohydrate 32.1, Fiber 7.8, Sugar 9.1, Protein 20
SLOW COOKER CHICKEN AND CORN CHILI
Make and share this Slow Cooker Chicken and Corn Chili recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
- Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru.
- Serve with a dollop of sour cream.
CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)
Provided by jbrockel
Number Of Ingredients 17
Steps:
- - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.
CHUNKY CHICKEN CHILI
Hominy and tomatoes provide a simple addition to a no-fuss slow-cooked chicken chili.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
- Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Nutrition Facts : Calories 365, Carbohydrate 31 g, Cholesterol 95 mg, Fiber 7 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1640 mg
SLOW-COOKER CHUNKY CHICKEN CHILI
Make and share this Slow-Cooker Chunky Chicken Chili recipe from Food.com.
Provided by senseicheryl
Categories Chicken Thigh & Leg
Time 6h10m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
- COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
- STIR just before serving. Serve topped with cheese.
- Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.
CHUNKY CHICKEN AND CORN CHILI
We love this chili...it has a great flavor and comes together quickly. I topped my bowl off with a dollop of sour cream and fresh diced onions. I also served this with corn bread. Great meal for a cold night!
Provided by mydesigirl
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick Dutch oven,heat oil over medium heat and add onions and garlic,stirring frequently,until the onions begin to soften,about 5 minutes.
- Stir in the chili powder,oregano,cumin,coriander,cinnamon,pepper and salt and cook,stirring constantly,for 30 seconds.
- Add the chicken,stirring to coat throughly.
- Add the tomato sauce,bring to a boil over medium-high heat,reduce to a simmer,cover and cook until the chicken is cooked through -- about 5 minutes.
- Stir in kidney beans and corn and cook,uncovered,until the kidney beans and corn are heated through,about 3 minutes longer.
- Serve in bowls topped with sour cream if desired.
Nutrition Facts : Calories 508.9, Fat 9.8, SaturatedFat 1.9, Cholesterol 94.4, Sodium 1694.9, Carbohydrate 71.7, Fiber 16.1, Sugar 12.6, Protein 39.8
CHUNKY CHICKEN CHILI
Make and share this Chunky Chicken Chili recipe from Food.com.
Provided by Crystal
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy bottomed pot, heat 1 tsp olive oil.
- add chicken and saute until no longer pink, about 4 minutes each side.
- remove chicken from pot, wipe pot dry.
- heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
- stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
- add chicken back to pot.
- cover and simmer on low heat for 20 minutes.
- add beans, corn, and olives.
- simmer 15 minutes longer.
- stir in cilantro.
- serve hot, topped with cheddar cheese.
Nutrition Facts : Calories 520.5, Fat 21, SaturatedFat 5, Cholesterol 104.3, Sodium 1343.8, Carbohydrate 45.6, Fiber 13.8, Sugar 6.8, Protein 36.5
GRILLED CHICKEN WITH TOMATOES AND CORN
While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
- On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
- When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
- Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.
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