MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
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 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
MEXICAN TWO BEAN CHICKEN CHILI
This is a Pampered Chef recipe. It goes together very quickly. I made it during a party and it was completely demolished.
Provided by KelBel
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in a stock pot.
- Bring to a boil, lower heat and simmer for 30 minutes.
- Serve with cheddar cheese, sour cream, and tortilla chips.
Nutrition Facts : Calories 404.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 58.8, Sodium 1293.1, Carbohydrate 47.6, Fiber 14.2, Sugar 6.5, Protein 38.1
MEXICAN 'WHITE' CHICKEN CHILI
I found this recipe on another recipe site and added my own twist to it. It came out pretty tasty! Let me know how it comes out.
Provided by flume027
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-low heat.
- Slowly cook and stir the onion until tender.
- Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
- Continue to cook and stir the mixture until tender, about 3 minutes.
- Mix in the chicken broth, chicken, beans, corn, and tomatoes.
- Bring to a boil then reduce heat and let simmer 20 minutes.
- Sprinkle cheese on each serving and enjoy!
MEXICAN TWO BEAN CHICKEN CHILI
This is so easy and fun to add new items to.
Provided by Terry Alford
Categories Bean Soups
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Dump everything in a large dutch oven pan. Bring to a boil and reduce to simmer for 30 min. (1 hour if placed in the oven on 375)
- 2. The 4 hour option on in a crock pot works well, but add zucchini at the half way mark.
- 3. Other options, I have added roasted red peppers and this was great! For more heat I have added pepper flakes.
MEXICAN BEAN CHILLI
The secret ingredient in this chipotle-spiced, beef chilli con carne is a storecupboard favourite - baked beans
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated.
- Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.
Nutrition Facts : Calories 419 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.9 milligram of sodium
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
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