Confetti Chicken Chili Recipes

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

Steps:

• 1 Set KitchenAid® Multi-Cooker to Soup setting. Add olive oil; heat on Soup/Step 1. Add onion; cook 1 to 2 minutes or until translucent, stirring frequently. Add chicken; cook and stir about 10 minutes or until no longer pink. 2 Press button for Soup/Step 2. Add broth, carrots, bell pepper, tomatoes, jalapeño, if desired, salt, chili powder, cumin, celery salt and black pepper; cover and bring to a boil. 3 Press button for Soup/Step 3; cook 15 minutes. Add beans; cook until heated through. Makes 4 to 6 servings

Steps:

• In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes.

Steps:

• In a large skillet - combine the ground meats.
• lightly brown.
• drain off most of the excess fat. Save some moisture for added flavour.
• combine browned meat and all ingredients in a LARGE stock pot.
• bring to a low simmer and allow to cook for a minimum of 1 hour - the longer the better - stirring occasionally.
• This recipe is perfect for crock pots or slow cookers and can take as long as 8 hours to cook on low.
• This recipe freezes very well for the smaller families or for those who work outside the home for a fast warm lunch or a ready dinner when you get home.
• Serve with a slice of bread, a biscut, or your favorite tortilla chips.

Steps:

• Prepare the dressing in a large bowl by mixing together the lime juice, olive oil, garlic, chili powder and salt.
• Mix in the chicken, bell pepper, green onion, cilantro and jalapeno. Mix well, cover and refrigerate for 2 to 3 hours.
• Mix in the rice and avocado; toss together well and serve.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add bell pepper and cook, stirring frequently, until tender, about 5 minute.
• Add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4-5 minutes.
• Stir in the beans, corn, cheese, and salsa and cook until heated through and the cheese melts, about 2 minutes.
• Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30-45 seconds.
• Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve with sour cream as desired.