WHITE CHILLI CHICKEN RECIPES

Name: White Chicken Chili
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Deep South,
Ingredients: 1 tbsp oil; 1 pound boneless skinless chicken breasts cut into 1/2-inch cubes; 1 package McCormick® White Chicken Chili Seasoning Mix; 1 cup water; 1 can (15 to 16 ounces) white beans undrained

WHITE CHICKEN CHILI - MCCORMICK

White Chicken Chili - McCormick image

White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef.

Provided by McCormick

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 tbsp oil
1 pound boneless skinless chicken breasts cut into 1/2-inch cubes
1 package McCormick® White Chicken Chili Seasoning Mix
1 cup water
1 can (15 to 16 ounces) white beans undrained

Steps:

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.

Nutrition Facts : Calories 287 Calories

WHITE BEAN AND CHICKEN CHILI RECIPE | GIADA DE LAURENTIIS ...

White Bean and Chicken Chili Recipe | Giada De Laurentiis ... image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 23 minutes

Prep Time 8 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

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.

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SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 358 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
6. Cook over a low heat for 15 minutes, stirring regularly.
7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

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No one will recognise leftover turkey once it's jazzed up in this spicy chilli with attitude
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 452 calories per serving

1. For this recipe, you will need 600 g turkey, leftover, shredded.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
5. Pick the coriander leaves (save these for later) and finely chop the stalks.
6. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
7. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
8. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
9. While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
10. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
11. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!

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1. For this recipe, you will need 600 g turkey, leftover, shredded.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
5. Pick the coriander leaves (save these for later) and finely chop the stalks.
6. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
7. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
8. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
9. While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
10. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
11. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!

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Category Dinner, Main course
Cuisine Chinese
Calories 454 calories per serving

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