Pinto Bean Chicken Chili Recipes

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.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Steps:

• 1. Saute onions, celery, and bell pepper in olive oil.
• 2. Add the chicken and saute until the onions are translucent.
• 3. Turn down the heat. Add smoked paprika and rest of the spices.
• 4. Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
• 5. Add broth.
• 6. Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
• 7. Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
• 8. Add shredded cheese just before serving with your favorite chips or crackers.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil on both sides of the bread.
• Bake in the preheated oven until light golden brown, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
• Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
• Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
• Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
• Serve topped with Fresno chile pepper slices and green onions.