CHICKEN CHILI WITH BLACK BEANS
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
GRANDMA'S CHICKEN AND BLACK BEAN CHILI
This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.
Provided by kmpelham
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 10 g, Fiber 17.7 g, Protein 26.5 g, SaturatedFat 1.8 g, Sodium 2376.6 mg, Sugar 6.4 g
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.
SLOW COOKER GROUND CHICKEN CHILI
After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.
Provided by KatieO
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 4h35m
Yield 6
Number Of Ingredients 17
Steps:
- Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
- Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
- Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
- Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 54.6 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 17.1 g, Protein 32.7 g, SaturatedFat 1.9 g, Sodium 1620.6 mg, Sugar 3.8 g
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.
CHICKEN AND BLACK BEAN CHILI- CROCK POT
As you can tell by looking at my recipes, we love black beans. We really like soup too! This is delicious! Great for a cold day. Recipe from "America's Best Slow Cooker Recipes." Cooking time is if you cook soup on Low.
Provided by Amanda Beth
Categories Chicken Breast
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Cook chicken until no longer pink.
- Using slotted spoon, remove chicken from pan, and transfer to crock pot.
- Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.
Nutrition Facts : Calories 391.8, Fat 7.5, SaturatedFat 1.4, Cholesterol 96.8, Sodium 1041.3, Carbohydrate 41.9, Fiber 10.4, Sugar 5.7, Protein 42.5
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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