EASY CHICKEN CHILI RECIPE: HOW TO MAKE IT
We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
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.
Nutrition Facts : Calories 140 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 717mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
CHICKEN CHILI WITH BLACK BEANS AND CORN | MCCORMICK
Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.
Provided by McCormick
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
Nutrition Facts : Calories 216 Calories
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EASY WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
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- 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.
See details
EASY CHICKEN CHILI RECIPE: HOW TO MAKE IT
We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 140 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 140 calories per serving
- 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.
See details
CHICKEN CHILI WITH BLACK BEANS AND CORN | MCCORMICK
Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.
From mccormick.com
Cuisine SouthWest,
Calories 216 per serving
From mccormick.com
Cuisine SouthWest,
Calories 216 per serving
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
See details
EASY WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 228 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 228 calories per serving
- 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.
See details
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