Hearty Chicken Chili Food

HEARTY SAUSAGE-CHICKEN CHILI

Steps:

• Crumble sausage into a large nonstick skillet. Add onion; cook and stir over medium heat until meat is no longer pink. Drain., Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except green onions. Cook, covered, on low 4-5 hours or until chicken is no longer pink. Serve with green onions if desired.

HEARTY CHILI

Steps:

• In large saucepan, brown ground beef with onions; drain.
• Add remaining ingredients except green pepper and kidney beans. Bring to a boil; reduce heat.
• Simmer uncovered 1 hour, stirring occasionally. Stir in green pepper and kidney beans; simmer until thoroughly heated.

HEARTY WHITE CHICKEN CHILI

Steps:

• Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

HEARTY CHILI CHICKEN & RICE

Steps:

• Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepan over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
• Heat remaining 1 tablespoon oil in same saucepan and cook peppers with chili powder over medium-high heat, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in beans, broth, 1 1/2 cups water and Knorr® Fiesta Sides™ - Spanish Rice and prepare according to package directions.
• Stir in chicken and serve, if desired, with sour cream, shredded cheese and chopped cilantro or scallions.

HEARTY CHICKEN CHILI CROCK POT

Steps:

• Combine first 8 ingredients in 4 1/2qt. slow cooker.
• Add hominy, beans, chicken and broth. Stir well to combine. Cover and cook on LOW 7 hours or High 5 hours.
• If thicker gravy is desiered, combine 1 Tbl flour and 3 Tbl of cooking liquid in small bowl. Add to crock-pot and cover. Cook on high for 10 minutes or until thickend. Serve in bowls and garnish as desired.

EASY SLOW COOKER CHICKEN CHILI

Steps:

• Gather the ingredients.
• Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
• Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
• Remove bay leaf.
• Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.

WHITE BEAN CHICKEN CHILI

Steps:

• Boil chicken in water with bouillon until cooked through.
• Remove chicken from water, cube chicken and spoon fats out of the liquid.
• Saute onion and garlic in oil until just tender.
• Add onion, garlic, beans, chiles and seasonings to the chicken liquid.
• Bring to a boil and reduce heat.
• Add diced chicken and simmer for 5 minutes.
• Stir in lime juice and cilantro.
• Can also be cooked in the crock pot but I suggest adding the lime and cilantro just before serving!