Suzys 3 Bean Chicken Chili Food

THREE BEAN CHICKEN CHILI

Steps:

• If you are cooking the chicken breasts, season chicken with salt and pepper, and cook on the grill, or roast in the oven at 350 degrees. Set aside to cool, and then shred it with 2 forks.
• Heat olive oil in a dutch oven, and sauté onion, red pepper, jalapeño and garlic about 5 minutes, or until soft.
• Add spices and stir for 30 seconds until fragrant. Add flour and stir to coat all vegetables.
• Add broth and milk, and stir while bringing mixture to a simmer to thicken.
• Once the base is thickened, add the shredded chicken to the pot.
• Rinse beans in a colander, and add to the chili.
• Simmer chili for about 20 minutes.
• Add chopped cilantro, green onion, and lime juice just prior to serving.
• Season with salt to taste, and adjust any other seasonings as needed.
• Serve immediately, and garnish as desired.

3 BEAN CHICKEN CHILI

Steps:

• Add everything to a crock pot. Cover and cook on high 2-3 hours or cook on low for 5-6 hours. Stir occasionally.
• Serve over steamed rice with sour cream and shredded cheddar cheese on top.
• other condiments to add if you like: jalepenos, diced onion, hot sauce.

SOUTHWEST THREE BEAN CHICKEN CHILI

Steps:

• Spray the bottom of your dutch oven with olive oil spray.
• Add the onion and garlic with a pinch of kosher salt. Sauté for 5 to 8 minutes until the onions are soft and translucent.
• To that, add in the ground chicken (or turkey) and cook until no longer pink. About 10 minutes.
• Next add in the three beans, southwest seasoning, crushed tomatoes and tomato sauce. Pour water into the can, swirl and add to the chili.
• Stir to combine, bring to a simmer and cook for 30 mintues.
• Ladel into bowls and top with the toppings as desired.

SPICY THREE-BEAN PANTRY CHILI

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

THREE BEAN CHICKEN CHILI

Steps:

• In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
• Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
• If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
• Add roughly chopped oregano and lime juice and cook for 10 minutes more.
• Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.

QUICK & EASY CALIFORNIA 3-BEAN CHILI

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 min., stirring often.
• Stir in spice mix and remaining ingredients. (I like to toast the spices for about a minute before adding the other ingredients.)
• Bring to a boil. Reduce heat and simmer 20 min., stirring occasionally. This freezes beautifully.