Spicychickenchili Recipes

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SPICY WHITE CHILI WITH CHICKEN



Spicy White Chili with Chicken image

Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.

Provided by tmelenick

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans Great Northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breast halves, cubed
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
  • Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g

CHICKEN CHILI



Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

SPICY CHICKEN CHILI



Spicy Chicken Chili image

My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (4 quarts).

Number Of Ingredients 21

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon olive oil
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

Nutrition Facts :

HOT CHICKEN CHILI



Hot Chicken Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish

Steps:

  • Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
  • Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
  • Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

SPICY CHICKEN CHILI



Spicy Chicken Chili image

Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

1 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
1 can (15 ounces) spicy chili beans in sauce
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
  • Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Nutrition Facts : Calories 295, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg

AMY'S SPICY CHICKEN CHILI



Amy's Spicy Chicken Chili image

After having several different versions of Chicken Chili, I came up with this using all of my favorite ingredients. It's very spicy and delicious! It even gets better after a day or two in the fridge---yummy! :)

Provided by Omaha Amy

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
2 (1 1/4 ounce) envelopes taco seasoning, I use one regular and one hot
4 ounces chopped green chilies
1 medium onion
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes and green chilies (ro-tel)
1 (15 ounce) can great northern beans
1 (15 ounce) can cannellini beans
2 (14 1/2 ounce) cans chicken broth
Fritos corn chips, for garnish (optional)
shredded cheese, for garnish (optional)
sour cream (to garnish) (optional)
avocado (to garnish) (optional)

Steps:

  • Heat olive oil in dutch oven or soup pot.
  • Stir in chicken, onion and garlic. Stir occasionally until chicken is no longer pink and onions are soft.
  • Stir in green chilies and both envelopes of taco seasoning. Stirring to coat everything.
  • Next, add tomatoes, beans and broth, stirring everything together.
  • Bring to a boil and then reduce heat to simmer. Simmer uncovered for 15 to 20 minutes.
  • This is absolutely delicious with shredded mexican style cheese and sliced avocado on top.

Nutrition Facts : Calories 590, Fat 11.2, SaturatedFat 2.1, Cholesterol 98.8, Sodium 1320.7, Carbohydrate 60, Fiber 14.8, Sugar 7.5, Protein 63.2

WHITE CHICKEN CHILI



White Chicken Chili image

Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.

Provided by Lisa Leake

Categories     HarperCollins     Chicken     Chili     Soup/Stew     Cumin     Jalapeño     Bean     Garlic     Winter     Dinner     Quick & Easy     Wheat/Gluten-Free     Kid-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream
Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

Steps:

  • In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  • Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  • Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  • Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

SWEET & SPICY CHICKEN CHILI



Sweet & Spicy Chicken Chili image

I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.

Provided by Starrynews

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

4 chicken tenderloins
2 garlic cloves, minced
1 large onion, chopped
1 large bell pepper, chopped
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added
2 (15 ounce) cans kidney beans, rinsed and drained
28 ounces tomatoes, chopped
6 tablespoons tomato sauce
6 ounces tomato paste
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes)
1/2 ounce chili seasoning mix
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
1/2 teaspoon cinnamon

Steps:

  • Prepare a large pot with nonstick cooking spray.
  • Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
  • Once chicken is cooked through, pull it out and shred it before returning it to the pot.
  • Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
  • Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
  • Mix well and bring to a boil.
  • Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
  • When ready, reheat on stovetop over medium low.
  • Stir in cinnamon.
  • Serve with pineapple tidbits on the side.

Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9

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