Time 4h35m Yield 6 Number Of Ingredients 17 Steps:
Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat. Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine. Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time. Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Fry pepper, onion and celery in olive oil until tender. Add ground chicken and garlic and cook until browned. Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.
Time 45m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.
Time 30m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender. Remove from heat; stir in cheese until melted.
Time 1h20m Yield 12 Number Of Ingredients 20 Steps:
Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes. Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer. Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.
Time 1h20m Yield 7 cups, 4-6 serving(s) Number Of Ingredients 17 Steps:
In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes. Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes. Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes. Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.
