WHITE CHICKEN CHILI WITH PINTO BEANS AND CHICKPEAS
White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn. Garnished with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Gluten free recipe.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large soup pot over medium heat. Add the sliced chicken breasts, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste, and saute on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink.
- Cut up the cooked chicken into even thinner slices so that it looks like it's shredded.
- Add chicken broth, green chili peppers, remaining cumin (1/2 teaspoon), 1 tablespoon chili powder, pinto beans, garbanzo beans, corn, and refried pinto beans.
- Stir everything well, making sure refried pinto beans are evenly incorporated in the chili, making it thick.
- If you don't have a can of refried beans, use an extra 1 can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili. Add more chili powder if needed.
- Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens.
- Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.
Nutrition Facts : Calories 599 kcal, Carbohydrate 69 g, Protein 48 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 92 mg, Sodium 853 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving
PINTO BEAN CHICKEN CHILI
Steps:
- Heat olive oil in dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes.
- Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more.
- Add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.
- To cook chicken: Preheat oven to 400 degrees F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on baking sheet and bake 18-25 minutes, baking times differ depending on the size of your chicken breast but remember to cook until juices run clean. Alternatively you could use about 3 cups of rotisserie chicken.
- Cool chicken for 5-10 minutes then pull and shred chicken with two forks and add to chili, simmering uncovered for about 20 more minutes or until chili reaches desired consistency. Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of greek yogurt.
Nutrition Facts : ServingSize 1 g, Calories 286 kcal, Carbohydrate 26.3 g, Protein 31.2 g, Fat 6.8 g, Fiber 6.2 g
PINTO BEAN AND CHICKEN CASSEROLE
If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
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.
QUICK PINTO BEAN CHICKEN CHILI
This quick and easy chili recipe is packed with flavor from the fresh vegetables and the typical chili seasonings. We loved the "something different" smoked paprika adds to the chili. Rotel gives it a nice kick and will be the perfect dinner to warm the family on a cold night. Using deli chicken makes this chili a cinch to throw...
Provided by Janie Frey
Categories Bean Soups
Time 1h5m
Number Of Ingredients 15
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.
CHICKEN PINTO CHILI
Extremely tasty and easy soup/chili recipe. Let it simmer all day for a thicker chili, or cook shorter and serve as more of a soup. It's great to make a big pot and have plenty of leftovers! I especially love eating this with tortilla or corn chips!
Provided by EarlsWife
Categories Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Use a little oil to saute onion and garlic in a stock pot.
- Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
- Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours.
- Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more. But it's really not needed and a lot of people prefer the chicken in larger pieces.
- Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.
Nutrition Facts : Calories 728.2, Fat 14.2, SaturatedFat 3.8, Cholesterol 72.6, Sodium 141, Carbohydrate 94.7, Fiber 30.9, Sugar 2.7, Protein 58.8
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
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