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
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
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.
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
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
HEARTY BLACK BEAN CHILI
Featuring beans, ground beef and chicken, this chili is perfect for those with big appetites.
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 6-8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Meanwhile, in a Dutch oven or large soup kettle, cook the beef, chicken and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomatoes and seasonings; mix well., Add beans; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until beans are tender. Serve with cheese and green onions if desired.
Nutrition Facts : Calories 346 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1038mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 11g fiber), Protein 30g protein.
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