WHITE CHICKEN CHILI WITH PINTO BEANS RECIPES

Name: Chicken Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 lbs. ground chicken; 1 can cannellini beans (15 oz. ); 1 can pinto beans (15 oz. ); 1 can diced tomatoes (15 oz. ); 4 cloves of garlic (sliced); 1 sweet onion (sliced); 2 tbsp. chili powder; 2 tbsp. light brown sugar; 1 tbsp. cumin; 1 tbsp. paprika; 1 tsp. salt; 1 tsp. black pepper

CHICKEN CHILI: A SIMPLE 60 MINUTE RECIPE | INVENT YOUR RECIPE

Chicken Chili: A Simple 60 Minute Recipe | Invent Your Recipe image

Ground chicken sautéed with garlic, onions, cannellini beans, pinto beans, and diced tomatoes and flavored with chili seasoning.

Provided by Invent Your Recipe

Categories Appetizer Main Course

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 lbs. ground chicken
1 can cannellini beans (15 oz. )
1 can pinto beans (15 oz. )
1 can diced tomatoes (15 oz. )
4 cloves of garlic (sliced)
1 sweet onion (sliced)
2 tbsp. chili powder
2 tbsp. light brown sugar
1 tbsp. cumin
1 tbsp. paprika
1 tsp. salt
1 tsp. black pepper

Steps:

Preparing the Chicken:
Bringing it All Together:
To Serve:

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pinto Bean Chili Recipe: How to Make It - Taste of Home image

Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.

Nutrition Facts : Calories 787 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1373mg sodium, CarbohydrateContent 72g carbohydrate (4g sugars, FiberContent 18g fiber), ProteinContent 51g protein.

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