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
BLACK BEAN CHICKEN CHILI
I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite!
Provided by Hey Jude
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
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.
CHIPOTLE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
- Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
- Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.
5-BEAN CHILI
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 quarts chili
Number Of Ingredients 21
Steps:
- In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
- Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.
CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
QUINOA AND BLACK BEAN CHILI
Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 10
Number Of Ingredients 18
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 g
BLACK BEAN AND CHICKPEA CHILI
This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
- Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
- Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g
BLACK BEAN CHILLI
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium
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
SWEET POTATO AND BLACK BEAN CHILI
The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
- Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
- Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
- Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
- Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 101.4 g, Cholesterol 12.6 mg, Fat 14.7 g, Fiber 26 g, Protein 20.7 g, SaturatedFat 5 g, Sodium 2119 mg, Sugar 17.9 g
GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND
From Bobbie Flay, Prep time does not include refrigeration time 4 hrs - 8 hrs. No instructions were given for grilling the corn -- only the onions. However, there are instructions on the net for grilling corn with or without the husks.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
- Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from vinegar mixture and place on a baking sheet.
- Heat a grill for indirect grilling. Add the wood chips to the coals or to a wood chip box and place on the gas briquettes. Close the grill cover and heat the grates about 10 minutes.
- Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred - about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
- Serve with Relish:.
- Bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoons salt and 1/4 teaspoons pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
- Heat the grill to high for direct grilling. Grill corn (no directions given) - your preference. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop. Stir the corn, beans, olive oil, and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve along with grilled chicken.
Nutrition Facts : Calories 2212.3, Fat 146.3, SaturatedFat 34.5, Cholesterol 487.6, Sodium 532.5, Carbohydrate 96.4, Fiber 19.1, Sugar 15.6, Protein 134.6
GROUND CHICKEN AND BLACK-BEAN CHILI
Make and share this Ground Chicken and Black-Bean Chili recipe from Food.com.
Provided by 864977
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
- Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
- Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
- thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
- Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.
Nutrition Facts : Calories 314.2, Fat 5.2, SaturatedFat 1, Cholesterol 44.5, Sodium 679, Carbohydrate 37.2, Fiber 12.2, Sugar 6.8, Protein 31.4
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
BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN
This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.
Provided by Barbasol
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
- Mix salad ingredients in large bowl, adding oil and lime juice last.
- Grill chicken, slice into strips, serve on top of salad.
Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1
ANNIS' BLACK BEAN CHILI
I was in Santa Fe for a weekend more than 10 years ago and tried to get a reservation at Mark Miller's Coyote Café for dinner with no luck. The bar downstairs served appetizers and I had this great chili. As it happened the Sous Chef was in the bar having a Corona and I asked him if chocolate was the secret was to his GREAT chili - he said well maybe! He wouldn't give me the recipe but this is close.
Provided by TexasKK
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the dry beans, cover with water and simmer till tender. Drain the water and set aside. You can also use 2 cans of black beans.
- Brown the onions and garlic in the olive oil. Add the meat and continue browning, about 5 to 7 minutes.
- In a small non-stick skillet toast the chile and cumin till fragrant - takes about 5 minutes. Do not skip this step as the toasting process brings out all the flavor of the spices.
- Add the toasted spices to the meat and onions. Add the oregano and 2°C of the chicken stock and all the beans. Season with salt and pepper. Simmer for about 20 minutes or until you reach the consistency you like for the chili. Start with only 2°C of the stock and gradually add to reach the consistency you like. Right before serving add the cocoa and blend well. Do not heat over a slight simmer as the chocolate will become bitter.
- Serve with the sour cream and Chevre that you have blended together. Make some jalapeno cornbread and you have a dynamite meal! This recipe can easily be doubled.
Nutrition Facts : Calories 653.2, Fat 31.4, SaturatedFat 9.3, Cholesterol 103.6, Sodium 1100.5, Carbohydrate 53.1, Fiber 12.9, Sugar 7, Protein 43.7
LAMB AND BLACK BEAN CHILI
Make and share this Lamb and Black Bean Chili recipe from Food.com.
Provided by InAGourmetMinute
Categories Low Cholesterol
Time 2h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
- Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
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
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