CHICKEN & BEAN CHILI
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. -Theresa Baehr, Williamsburg, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 20
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.
Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein.
THREE BEAN CHICKEN CHILI
My all-time favorite chili recipe!
Provided by Anne | Craving Something Healthy
Categories dinner
Time 40m
Number Of Ingredients 20
Steps:
- If you are cooking the chicken breasts, season chicken with salt and pepper, and cook on the grill, or roast in the oven at 350 degrees. Set aside to cool, and then shred it with 2 forks.
- Heat olive oil in a dutch oven, and sauté onion, red pepper, jalapeño and garlic about 5 minutes, or until soft.
- Add spices and stir for 30 seconds until fragrant. Add flour and stir to coat all vegetables.
- Add broth and milk, and stir while bringing mixture to a simmer to thicken.
- Once the base is thickened, add the shredded chicken to the pot.
- Rinse beans in a colander, and add to the chili.
- Simmer chili for about 20 minutes.
- Add chopped cilantro, green onion, and lime juice just prior to serving.
- Season with salt to taste, and adjust any other seasonings as needed.
- Serve immediately, and garnish as desired.
Nutrition Facts : Calories 345 kcal, Carbohydrate 33 g, Protein 30 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 595 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving
CHILI WITH CHICKEN AND BEANS
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
- Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
- Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
- Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
SOUTHWEST THREE BEAN CHICKEN CHILI
Southwest Three Bean Chicken Chili is healthy, light and satisfying! Lean ground chicken is cooked with onions, garlic, three beans, fire-roasted tomatoes and southwest spices. Serves 6 in under an hour!
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 50m
Number Of Ingredients 20
Steps:
- Spray the bottom of your dutch oven with olive oil spray.
- Add the onion and garlic with a pinch of kosher salt. Sauté for 5 to 8 minutes until the onions are soft and translucent.
- To that, add in the ground chicken (or turkey) and cook until no longer pink. About 10 minutes.
- Next add in the three beans, southwest seasoning, crushed tomatoes and tomato sauce. Pour water into the can, swirl and add to the chili.
- Stir to combine, bring to a simmer and cook for 30 mintues.
- Ladel into bowls and top with the toppings as desired.
Nutrition Facts : ServingSize 1 generous cup, Calories 226 kcal, Carbohydrate 2 g, Protein 27 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g
CHICKEN AND TWO BEAN CHILI
An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!
Provided by Ash and Steve
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 3h55m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 37.6 g, Cholesterol 14.7 mg, Fat 3.8 g, Fiber 6.2 g, Protein 12.2 g, SaturatedFat 0.6 g, Sodium 813.1 mg, Sugar 16.9 g
3 BEAN CHICKEN CHILI
Make and share this 3 Bean Chicken Chili recipe from Food.com.
Provided by floridagirlatlast
Categories Chicken
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Add everything to a crock pot. Cover and cook on high 2-3 hours or cook on low for 5-6 hours. Stir occasionally.
- Serve over steamed rice with sour cream and shredded cheddar cheese on top.
- other condiments to add if you like: jalepenos, diced onion, hot sauce.
Nutrition Facts : Calories 288.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 26.2, Sodium 864.4, Carbohydrate 43.1, Fiber 13.4, Sugar 5, Protein 23.4
THREE BEAN CHICKEN CHILI
Hearty and delicious, this is a bean-lover's chili for sure! Could also be made with ground turkey instead of chicken.
Provided by kclime
Categories Chicken Breast
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
- Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
- If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
- Add roughly chopped oregano and lime juice and cook for 10 minutes more.
- Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.
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