Low Fat Hot Chicken Chili Recipes

Steps:

• Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
• Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
• Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

Steps:

• In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

Steps:

• Prep chicken and onion.
• Combine first six ingredients in a small bowl or cup and mix well.
• Sprinkle half of the spice mixture over the chicken and reserve the other half.
• Spray a non-stick pot with a fat free cooking spray.
• Add chicken and onions.
• Cook over a medium heat for 8-10 min.
• or until chicken is cooked.
• Add the minced garlic, jalapeno, bay leaf, tomato, reserved spice mixture, and corn to the pot and bring to a boil.
• Reduce heat to medium-low and simmer uncovered for about 10 min.
• Add the cilantro and simmer an additional 8-10 min.
• Remove the jalapeno and bay leaf and serve.

Steps:

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Steps:

• Spray large skillet with non stick cooking spray.
• Cook chicken and garlic over medium heat until browned, stirring to break up meat.
• Drain.
• Add spices, stir well.
• In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
• Cook until hot and well combined, about 10 minutes.
• Add chicken mixture.
• Cover and cook on med heat until all the flavors are well blended.
• (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).

Steps:

• Saute the 1st 4 ingredients together.
• Add the beans, broth, chiles, jalapenos, and all of the spices, simmer for 1/2 hour.
• Add the sourr cream and whipping cream, stirring frequently until hot.
• Great served over rice, or just by itself.

Steps:

• Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
• Add chicken and cook 2 minutes or until just cooked, stirring constantly.
• Add chili powder, ground cumin, ground coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
• Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
• Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
• Discard bay leaves and serve as-is or over rice.