13 Bean Chicken Chili Food

CHICKEN & BEAN CHILI

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.

13 BEAN CHILI

Steps:

• Soak beans overnight.
• Simmer beans until tender (approx 3 hours).
• Brown ground beef and drain.
• Add all other ingredients.
• Simmer all together for 1 hour.

THREE BEAN CHICKEN CHILI

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.

13-BEAN CHICKEN CHILI

Steps:

• soak beans overnight.
• In the morning, drained the beans and put them in the crockpot.
• Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth.
• Add the garlic, onion, peppers, tomato paste, and corn.
• Cover with water--you may need to add water throughout the cooking process.
• Add the dry spices. Start with the minimum, you can always add more!
• Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor.
• After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little.
• Serve with sour cream, corn chips, cornbread, or all by itself!

BLACK BEAN CHICKEN CHILI

Steps:

• Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
• Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
• Serve with shredded cheese, if desired.

3 BEAN CHICKEN CHILI

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.

CHICKEN AND TWO BEAN CHILI

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.

WHITE BEAN CHICKEN CHILI

Steps:

• Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
• In a soup pot, heat olive oil over medium heat.
• Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
• In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
• Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
• Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
• Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
• While that's simmering, shred the Chicken Breasts.
• After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
• Season with salt & pepper, if needed.
• Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.

BLACK BEAN CHICKEN CHILI

Steps:

• Season chicken breasts with chili powder, cumin, pepper and thyme.
• Grill 5 minutes on each side, or till cooked thoroughly (you could probably pan fry them as well, but the grilled flavour is great in this chili).
• Shred chicken into small pieces and reserve.
• On stovetop, in a large pot, saute onions, zucchini, corn and garlic in a bit of oil on med-low heat for about 10 minutes.
• Add black beans and spices(salt, pepper and sugar included), and saute another two minutes.
• Add tomato sauce and let simmer, covered, for about 15-20 minutes.
• Stir in chicken and let simer, covered for another 5 minutes.