Chicken Chili With Collards Recipes

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SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS

Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker.

Provided by Valerie Bagwell McGreevy

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 6h15m

Yield 8

Number Of Ingredients 12



Slow Cooker Chicken Chili with Greens and Beans image

Steps:

  • Place black beans, white beans, tomatoes, and kale in a slow cooker.
  • Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
  • Transfer the onion to the slow cooker.
  • Sprinkle with chili powder, garlic and herb seasoning, and salt.
  • Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
  • Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
  • Stir in the heavy cream, allow to heat for a few minutes, and serve.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 32.5 g, Cholesterol 76.3 mg, Fat 14.8 g, Fiber 9.6 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 1364.4 mg, Sugar 4.1 g

2 cups canned black beans, rinsed and drained
2 cups canned white beans, rinsed and drained
2 (14.5 ounce) cans petite diced tomatoes
1 ½ cups frozen cooked kale
1 tablespoon butter
½ cup diced onion
2 tablespoons chili powder, or more to taste
1 tablespoon garlic and herb seasoning, or more to taste
1 ½ teaspoons salt
2 large skinless, boneless chicken breast halves
4 cups chicken broth
1 cup heavy cream

CHICKEN CHILI

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15



Chicken Chili image

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

CHICKEN CHILI WITH CORNBREAD DUMPLINGS

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11



Chicken Chili with Cornbread Dumplings image

Steps:

  • In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
  • Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  • Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 65 mg, Fiber 7 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g

3 cups cubed cooked chicken
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) navy beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 1/3 cups Original Bisquick™ mix
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13



Simple Chilli Chicken Recipe by Tasty image

Steps:

  • Season the chicken with salt and pepper.
  • Cut the chicken into thin strips then coat in the egg wash and flour.
  • Shallow fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

CAJUN CHICKEN WITH COLLARD GREENS

This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.

Provided by threeovens

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Cajun Chicken With Collard Greens image

Steps:

  • In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
  • Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
  • Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
  • Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.

Nutrition Facts : Calories 445.9, Fat 19.1, SaturatedFat 3.1, Cholesterol 108.9, Sodium 540, Carbohydrate 24.3, Fiber 8.2, Sugar 1.9, Protein 44.6

4 tablespoons olive oil
24 ounces boneless skinless chicken breasts
2 teaspoons blackening seasoning or 2 teaspoons cajun seasoning
kosher salt & freshly ground black pepper
4 garlic cloves, sliced
1 red bell pepper, sliced
1 bunch collard greens, stems discarded and leaves cut into strips (about 10 cups)
1 (15 ounce) can black-eyed peas, drained and rinsed

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Top Asked Questions

How do you make the best white chicken chili?
How do You Make the Best White Chicken Chili? Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
How to cook chicken chili with onions?
Chicken Chili. Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
What are some chicken chili recipes for a chilly day?
Enjoy these tasty chicken chili recipes on a chilly day, with ideas including white chicken chili, slow cooker chili, bean chili, spicy chili and more. This Buffalo chicken chili is rich in the best way.
What is the best way to make chili?
Make chili base – add broth, rinsed beans, drained corn, Rotel tomatoes with their juice, chili powder, cumin, salt and the ranch packet. Add chicken – submerge chicken breasts in liquid, bring to a boil then reduce heat and simmer 20-25 minutes until chicken is tender.

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