KICKIN' CHICKEN CHILI
My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.
Provided by AnnieLynne
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
- Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
- While chicken boils, chop onion and garlic.
- Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
- Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
- When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
- Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
- When chicken is cool enough to handle, shred and return to soup pot.
- Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
- Serve with sour cream and shredded cheese.
KICKIN' SKILLET CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2-3 servings
Number Of Ingredients 7
Steps:
- Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.
WHITE CHILI WITH A KICK
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. -Emmajean Anderson, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.
Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
KICKIN' CHICKEN STIR FRY
A great, easy stir fry with a good, spicy kick. This is a great way to stretch your protein while enjoying an awesome meal for two!
Provided by ally-gator
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
- Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
- Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
- Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
- Mix remaining soy sauce into chicken mixture.
- Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
- Toss vegetables with chicken.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 95 g, Cholesterol 39.7 mg, Fat 15.5 g, Fiber 4.2 g, Protein 17.9 g, SaturatedFat 6.4 g, Sodium 768.8 mg, Sugar 3.6 g
KICKIN' CHILI
This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!
Provided by NolansMom
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pan brown meat well.
- Add garlic, celery, and onions and sauté for 10 minutes.
- Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
- Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
- Stir often to prevent sticking.
KATE'S KICKIN' SPICE BLEND
I put this together because I found myself using these same seasonings a lot in everyday cooking and I finally got tired of adding things separately! I use (with a tablespoon of olive oil) to season water before I steam greens or corn, to roast potatoes or yams (cut into 1/2 inch cubes and toss with olive oil), as a dry rub on meat for bbq, and in soups to add a little extra kick. It tastes similar to the seasoning they use in some restaurants for French fries. I use it pretty liberally because I like extra spice, can be used more sparingly if you like less. Start with a tablespoon and make it yours!
Provided by Kate
Categories Everyday Cooking
Time 5m
Yield 14
Number Of Ingredients 8
Steps:
- Mix chili powder, black pepper, oregano, cumin, salt, garlic powder, onion powder, and cayenne pepper together in an airtight container.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 764.2 mg, Sugar 0.7 g
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KICKIN' CHICKEN CHILI | BETTER HOMES & GARDENS
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4/5 (58)Calories 305 per servingTotal Time 4 hrs 25 mins
- In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
- Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.
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