Time 35m Yield 9 Number Of Ingredients 14 Steps:
Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Time 1h Yield 8 Number Of Ingredients 16 Steps:
Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute. Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes. Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Time 3h25m Yield 6 servings. Number Of Ingredients 13 Steps:
Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Time 1h23m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky. Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes. Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute. Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through. Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream. Enjoy!
Time 2h30m Yield 10 Number Of Ingredients 17 Steps:
Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker. Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.
Time 2h10m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Rinse beans and place in a bowl 3 times as big as the beans fill it. Cover the beans with cool water 2-3 inches past the top of the beans. Soak over nite. Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil. Cook for about 45 minutes to an hour. While beans are cooking place butter in a saute pan and melt. Add garlic, onions, and chilis and saute till onions are soft. Add chili mixture to beans and then add chicken, cumin, oregano, and peppers. Cook for 1/2 hour and add cilantro. garnish as desired and serve with corn chips or corn bread. Time does not include soak time.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn’t make much of a difference) to large pot and heat on medium. Cook chicken breasts 4-5 min on each side. While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer). After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute. Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later. After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also). Stir well. Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well. Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes. Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite). Top with sour cream, chopped green onion and/or crackers if you wish.
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute. Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 50m Yield 4 Number Of Ingredients 20 Steps:
Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer. Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
Yield Makes 6 Servings Number Of Ingredients 12 Steps:
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
Number Of Ingredients 17 Steps:
Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes. Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute. Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes. Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits. Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock. Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
Time 25m Yield 6 bowls, 6 serving(s) Number Of Ingredients 12 Steps:
heat oil in large saucepan over medium high heat. Add celery, onion, bell pepper, and jalaneno and saute until beginning to soften, about four minutes. Add garlic, chili powder, and cumin and saute one minute. Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about three minutes. Add beans, chicken and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about five minutes. Season with salt and pepper and enjoy.
More about “white bean and chicken chili recipes”
Time 8h15m Yield 4-6 serving(s) Number Of Ingredients 18 Steps:
Heat 2 tablespoons olive oil in skillet over medium-heat. Add onions, garlic, coriander, cumin and oregano. Sauté until translucent and fragrant, about 5 minutes. Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker. Heat one tablespoon oil in same skillet over medium-high heat. Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, about 5-7 minutes. Transfer to slow cooker. Add wine, chicken stock, green chilies, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours. Remove chicken from slow cooker and shred with a fork. Return to slow cooker. Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, about 30-45 minutes. If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cup of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving. Serve in bread bowl and top with favorite garnishes. Tip: If you like your chili extra spicy, add diced jalapeño and sauté with onions before adding to the slow cooker.
