CHICKEN AND BLACK BEAN CHILI
This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili.
Provided by KORREN
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
- Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 30.5 g, Cholesterol 58.6 mg, Fat 8.5 g, Fiber 7.8 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 712.3 mg, Sugar 4.1 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.
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
EUREKA CHICKEN AND BLACK BEAN CHILI
This is a recipe from Wolfgang Puck's book "Adventures in the Kitchen". The original recipe called for venison, lamb, beef, duck, or chicken, whatever your preference, in this very easy recipe.
Provided by Navy Wife Chef
Time 7h
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides.
- In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly.
- Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
- Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken.
- Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak.
- While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili.
- Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves.
- Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly.
- May be made in advanced and heated up on low heat when ready to serve.
BLACK BEAN AND CORN CHICKEN CHILI
from www.McCormick.com The roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Recipe #395692 or Recipe #389618 :)
Provided by 2Bleu
Categories Chicken Breast
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
- Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
- Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.
MEXICAN PULLED CHICKEN WITH BLACK BEANS
This lightly spiced pulled chicken with black beans is ideal for filling tortillas and tacos. Make ahead or freeze in advance.
Provided by Helen Best-Shaw
Categories Main
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 180C/350F/gas mark 4.
- Pour the oil into a small cast iron casserole dish. Fry the onion over a low heat until translucent, then add the garlic.
- Grind the cumin, coriander and chilli. Add the spice mix and the sweet paprika to onion and garlic and fry until fragrant.
- Add the chicken pieces and cook for a few minutes. Add tomato and few slices of fresh chilli according to taste. Stir in the honey.
- Place the lid on the casserole and cook in the oven for an hour.
- When cooked, shred the chicken, stir through the black beans, add the pickled jalapeños with some of the vinegar to balance the sweetness of the chicken if desired.
- If the sauce needs thickening mix the cornflour with a little water to make a thin paste and stir through the chicken mixture. Return to the oven to heat through.
- To serve spoon the pulled chicken into 12 mini tortilla shells, and top with the grated cheese. heat in the oven until piping hot, and the cheese has melted.
Nutrition Facts : Calories 368 kcal, Carbohydrate 10 g, Protein 40 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 190 mg, Sodium 342 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
MEXICAN PULLED CHICKEN & BEANS
This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
- Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
- Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
- Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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.
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
CHICKEN CHILI WITH BLACK BEANS
This chicken chili recipe is flavorful and delicious! The shredded chicken, black beans, kidney beans, spices, and beer combine for a hearty chili.
Provided by This Healthy Table
Categories Main Dishes
Time 45m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot over medium-high heat.
- Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts.
- Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot and set aside.
- Add the onion to the pot and cook for 3 to 5 minutes or until translucent.
- Add the bell pepper and chipotle chili to the pot and cook for 3 minutes. Then add the garlic and cook for 30 seconds, stirring continuously. Add the remaining salt.
- Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot.
- Stir and scrape the bottom of the pot, then add the rest of the beer, tomato sauce, beans, and stock. Stir to combine.
- Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn the heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 25 minutes.
- Remove the chicken breasts and shred them with two forks. Return the chicken to the pot. Stir and serve.
- Garnish with optional ingredients.
- The chili will keep in the refrigerator for up to three days or freeze for up to three months.
Nutrition Facts : Calories 499 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 16 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1528 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHEATER'S CHICKEN CHILI
Quick and easy chicken chili for the whole family. Serve plain or over rice. Top with tortilla strips, shredded cheese, sour cream, plain yogurt, and/or green onions. Could also be served over tortilla chips for a great nacho dish. Red pepper flakes, cayenne pepper, or chili seasoning mix can also be used to season.
Provided by Vicki
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add salsa and water to onion and bring to a boil. Reduce heat and simmer; add chicken, black beans, and chili powder and return to a simmer. Cover saucepan and simmer chili until chicken is heated through, about 10 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 22.7 g, Cholesterol 85.1 mg, Fat 11.4 g, Fiber 8.7 g, Protein 35.9 g, SaturatedFat 2.6 g, Sodium 836.9 mg, Sugar 2.3 g
BLACK AND WHITE BEAN CHILI
When the snow flies, I like to make Chili, with and without meat. This is a variation on black bean chili I came up with one night and liked. Add some shredded chicken or cubed pork to it if you like.
Provided by Chef Grizzly
Categories Black Beans
Time 40m
Yield 2 qt, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat oil and sauté onions.
- Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
- Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
- Add Cumin and Salt to taste, add celery & simmer another 5 minute.
Nutrition Facts : Calories 419.2, Fat 7, SaturatedFat 1.2, Sodium 735.3, Carbohydrate 75.2, Fiber 15.9, Sugar 10.1, Protein 20
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