WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
SPICY WHITE BEAN CHILI RECIPE BY TASTY
Here's what you need: yellow onion, olive oil, great northern beans, garlic, cumin, ground cloves, dried oregano, cayenne pepper, mild green chillis, veggie broth, salt, pepper, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a slow cooker, combine all ingredients except the parsley.
- Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
- Sprinkle parsley over top, stir, and serve.
- Enjoy!
Nutrition Facts : Calories 830 calories, Carbohydrate 70 grams, Fat 76 grams, Fiber 7 grams, Protein 10 grams, Sugar 15 grams
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
WHITE CHILI I
Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.
Provided by Deirdre Dee
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 27.8 g, Cholesterol 81.1 mg, Fat 9.7 g, Fiber 6.3 g, Protein 39.3 g, SaturatedFat 3.7 g, Sodium 490.1 mg, Sugar 2.8 g
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
WHITE-BEAN CHILI
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the beans for six hours or overnight. Drain and reserve.
- Peel and dice onions and carrots. Trim and dice celery.
- Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
- While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
- Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
- Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
- Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
- Remove from heat and let cool slightly. Remove bay leaf.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1670 milligrams, Sugar 8 grams
WHITE BEAN AND APPLE CHILI
Make and share this White Bean and Apple Chili recipe from Food.com.
Provided by ratherbeswimmin
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Use a 5-quart slow cooker; put the butter in the stoneware; dump in the beans.
- Add in the onion and apple; add the garlic, chili powder, thyme, cumin, salt, and pepper; pour in the broth.
- Stir in the yogurt; cover and cook on LOW for 8 hours, or on high for 4-5 hours.
- The chili is done when the onion has softened and the flavors have melded.
- Stir in the cheddar cheese before serving; serve with cornbread.
WHITE BEAN AND CHICKEN CHILI
Most recipes for white bean and chicken chilies are very thin and we prefer a much thicker chili. So, I kind of came up with my own recipe for this and it turned out pretty well.
Provided by StickyMeat
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference) to large pot and heat on medium. Cook chicken breasts 4-5 min on each side.
- While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer). After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute.
- Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later.
- After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also). Stir well.
- Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well.
- Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes.
- Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite). Top with sour cream, chopped green onion and/or crackers if you wish.
Nutrition Facts : Calories 689.5, Fat 26.1, SaturatedFat 8.1, Cholesterol 85.2, Sodium 3064.9, Carbohydrate 61.3, Fiber 19, Sugar 11.4, Protein 51.6
20 MINUTE WHITE BEAN CHILI
Make and share this 20 Minute White Bean Chili recipe from Food.com.
Provided by mommyoffour
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender.
- Add turkey.
- Cook until done, stirring occasionally to break up meat.
- Drain.
- Stir in tomatoes, chicken broth, mustard, chili powder and pepper.
- Heat to a boil.
- Reduce heat.
- Simmer for 10 minutes.
- Stir in beans and corn.
- Cook 5 minutes.
- Top with tortilla chips, shredded cheese and cilantro, if desired.
Nutrition Facts : Calories 317.1, Fat 10, SaturatedFat 2.1, Cholesterol 52.2, Sodium 516.3, Carbohydrate 34.5, Fiber 7.5, Sugar 6, Protein 25.7
WHITE BEAN CHICKEN CHILI
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.
LAMB AND WHITE BEAN CHILI
I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
GREEN APPLE AND WHITE BEAN SOUP
Make and share this Green Apple and White Bean Soup recipe from Food.com.
Provided by KMCG 2
Categories Apple
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cover beans with water and soak them overnight.
- Combine drained beans, stock, garlic, onion, celery and 3/4 lb. of the bacon in a large heavy-bottomed stock pot. Bring to a boil.
- Reduce to a simmer and cook until beans are soft. Stir in apple pieces.
- Transfer to blender and puree. Please use caution when pureeing hot things as the expansion of steam can create nasty burns. No matter how tempting, only fill your blender half way with the hot bean mixture.
- Return to a clean, heavy pot and add cream, brown sugar, poblanos, lime juice and seasonings.
- Cook remaining 1/4 lb. bacon in skillet until crisp. Drain and dice in 1/4 inch pieces.
- Bring soup to a simmer and serve hot, topped with bacon pieces and green apple juliennes.
Nutrition Facts : Calories 948.5, Fat 70.9, SaturatedFat 28.8, Cholesterol 143.5, Sodium 4518.1, Carbohydrate 61.8, Fiber 9.5, Sugar 30.5, Protein 21.3
30-MINUTE WHITE BEAN CHILI
Warm up a cold night with our 30-Minute White Bean Chili! Made with ground turkey, white beans, corn and tomatoes, this white bean chili sure is hearty.
Provided by My Food and Family
Categories Beans
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 12
Steps:
- Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender. Stir in turkey. Cook until turkey is cooked through, stirring occasionally to break up the turkey. Drain.
- Add broth, tomatoes with their liquid, mustard, chili powder and pepper; mix well. Bring to boil; reduce heat to medium-low. Simmer 10 minutes, stirring occasionally.
- Stir in beans and corn; cook 5 minutes, stirring occasionally. Serve topped with the cheese.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
SPICED APPLE CHILI
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.
WHITE-BEAN CHILI WITH CHICKEN
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes.
- Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute.
- Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes.
- Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits.
- Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock.
- Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
Nutrition Facts : Calories 484 g, Cholesterol 45 g, Fat 7 g, Fiber 15 g, Protein 36 g, Sodium 1183 g
WHITE BEAN AND CHICKEN CHILI
To create this yummy white chili, I adapted three different recipes. It's mild, so everyone can dig in. People who judge give it ribbons in recipes contests. -Julie White, Yacolt, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 10g fiber), Protein 34g protein.
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- Heat 2 tablespoons of olive oil over medium high heat in a pan. Add the chicken and saute for about 3-5 minutes then remove and set aside.
- In the pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened, about 5 minutes.
- Rough chop 1/2 cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to a large pot.
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