20 Minute Chicken Chili Dairy Free Food

20-MINUTE CHICKEN CHILI - DAIRY FREE

Steps:

• Trim any fat from chicken breasts; cut into 1-inch (2. 5 cm) cubes.
• In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside.
• Transfer to plate.
• Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.
• Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes.
• Add corn.
• Return chicken to pan; heat through.

15-MINUTE CHICKEN CHILI

Steps:

• Cook all ingredients except cheese and cilantro in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Serve topped with the cheese and cilantro.

FIFTEEN MINUTE CHICKEN CHILI

Steps:

• In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

GUILT-FREE CHICKEN CHILI

Steps:

• In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain., Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended., Serve with rice and, if desired, toppings of your choice. 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 or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

20-MINUTE EGG-DROP CHILI

Steps:

• Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
• Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
• Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
• Cover and heat through until not quite boiling.
• While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
• When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
• Return to low heat and heat through, perhaps another 2-3 minutes.
• Serve topped with any or all garnishes you choose. Or without, your choice.