Chili Blanc Recipes

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CHILI BLANCO



Chili Blanco image

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped fresh cilantro

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

CHILI BLANCO



Chili Blanco image

Make and share this Chili Blanco recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno pepper
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and cook until tender.
  • Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
  • Continue to cook and stir until mixture is tender.
  • Mix in chicken broth, chicken and white beans.
  • Simmer 15-20 minutes, stirring occasionally.
  • Remove from heat, stir in cheese until melted.
  • Serve warm with tortilla chips and salad.
  • **We put tortilla chips in bottom of serving bowl, add the chili.
  • Good eating!

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

30-MINUTE CHILI BLANCO



30-Minute Chili Blanco image

Dinner ready in 30 minutes! Enjoy this delicious chili blanco featuring with vegetables - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 cup chopped onions (2 medium)
2 cloves garlic, finely chopped
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 can (11 oz) vacuum-packed white shoepeg corn, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 extra-large vegetarian vegetable bouillon cube
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups water
1/4 cup chopped cilantro
1/2 cup shredded Monterey Jack cheese (2 oz), if desired
1/2 cup broken tortilla chips, if desired

Steps:

  • Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
  • Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
  • Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 15 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 6 g, TransFat 0 g

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