Veggie Chicken Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

THE BEST VEGETARIAN CHILI EVER



The Best Vegetarian Chili Ever image

This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Chili     Dinner     Gluten Free     Grain Free     Nut Free     Vegan     Vegetarian

Time 1h

Number Of Ingredients 27

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

Steps:

  • Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
  • Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  • Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
  • Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g

ROASTED VEGETABLE CHICKEN CHILI WITH AVOCADO



Roasted Vegetable Chicken Chili with Avocado image

Provided by Stephanie

Time 45m

Number Of Ingredients 16

3 cups shredded or chopped rotisserie chicken (or any cooked chicken that you have on hand)
6 cups low-sodium chicken broth
4 cups roughly chopped cauliflower florets
2 green bell peppers, cut into large chunks (they'll get cut up smaller later)
1 large white onion, cut into large chunks like the peppers
2 ears of corn
2 jalapenos, halved and seeded (optional, just if you want it spicy)
1 cup canned black beans, drained and rinsed
1/2 Tbs chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup chopped cilantro
2 small - medium avocados

Steps:

  • Preheat oven to 400 degrees.
  • Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
  • Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
  • Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
  • To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small - medium avocado, diced.

Nutrition Facts : Calories 267 calories, Fat 12 grams fat, ServingSize 1 cup soup plus 1/4 of an avocado

VEGGIE CHICKEN CHILI



Veggie Chicken Chili image

Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 21

2 tablespoons canola oil
4 cups chopped fresh broccoli
1 large leek or 4 green onions (white part only), chopped
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
2/3 cup chopped celery
3 garlic cloves, minced
4 cups chicken broth
4 cups cubed cooked chicken
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/4 cup packed brown sugar
2 tablespoons each ground cumin, ground coriander and dried oregano
2 tablespoons Worcestershire sauce
1 teaspoon salt, optional
1 cup dry white wine or additional chicken broth
1/2 cup cornstarch
3 tablespoons chili powder

Steps:

  • In an large soup kettle, heat oil. Add next eight ingredients. Cover and cook over medium-low heat for 15 minutes or until vegetables are crisp-tender. Stir in the broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire sauce and salt if desired. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. , In a small bowl, combine the wine or broth, cornstarch and chili powder; stir into chili. Cook and stir until thickened.

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN WHITE CHILI



Vegetarian White Chili image

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
  • Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
  • Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g

VEGETABLE CHILI



Vegetable Chili image

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 20

2 large onions, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

  • In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

EASY RED CHICKEN CHILI RECIPE



Easy Red Chicken Chili Recipe image

Today's Paleo Red Chicken Chili recipe is the best chicken chili with no beans you'll ever eat. Hands down a keeper!

Provided by Laura Fuentes

Categories     Soup

Time 30m

Number Of Ingredients 15

1 tablespoon oil
1 medium jalapeno pepper, seeds removed and minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
6 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
3 large zucchini, peeled and diced
1 rotisserie chicken, skin removed and meat shredded (about 3-4 cups)
1/4 cup chopped cilantro leaves, plus more for garnish
1 avocado, sliced

Steps:

  • Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
  • Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken broth, lime juice, zucchini, and shredded chicken. Simmer for 20 minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary.
  • Serve the chili in individual bowls topped with avocado slices and chopped cilantro.

Nutrition Facts : ServingSize 1 bowl, Calories 311 calories, Sugar 1.2g, Sodium 295.5mg, Fat 14.2g, SaturatedFat 3g, TransFat 0g, Carbohydrate 11.2g, Fiber 2g, Protein 36.5g, Cholesterol 133.6mg

VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN



Vegetarian White Chili with Optional Chicken image

White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.

Provided by Kare for Kitchen Treaty

Time 2h

Number Of Ingredients 15

1 tablespoon olive oil
2 medium onions (chopped (about 2 cups))
3 cloves garlic (minced (about 2 teaspoons))
2 4- ounce cans diced mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 14 oz. cans cannelloni (white kidney beans, drained)
1 14 oz. can pinto beans (drained)
4 cups vegetable broth
1 jalapeno pepper with seeds (finely chopped*)
2 cups diced cooked chicken (optional; this enough meat for half of the chili**)
Assorted toppings such as Monterey Jack cheese

Steps:

  • In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
  • Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
  • Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
  • Add the jalapeno pepper.
  • If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
  • Simmer both versions for another 30 minutes uncovered.
  • Serve with assorted toppings.

More about "veggie chicken chili recipes"

8 BEST VEGETARIAN AND VEGAN "CHICKEN" RECIPES
8-best-vegetarian-and-vegan-chicken image

From thespruceeats.com
Author Jolinda Hackett
Published 2007-06-15
  • Southern Fried Vegetarian Chicken Nuggets. It's no secret that deep-fried anything is usually delicious, and truth be told, these deep-fried Southern-style vegetarian "chicken" nuggets made from seitan are out-of-this-world good.
  • Chinese Kung Pao Tofu. Since Asian cooking rarely includes any dairy, by simply swapping out the meat for tofu you easily have a vegan dish that tastes truly authentic.
  • Breaded Tofu Nuggets. Soy-based vegan chicken nuggets are relatively low in fat and delicious enough to eat every day. The tofu pieces are tossed in a mixture of soy milk, mustard, nutritional yeast, and spices, coated with panko breadcrumbs, and then pan-fried until golden.


CHUNKY ROASTED VEGETABLE AND CHICKEN CHILI - CHATELAINE
chunky-roasted-vegetable-and-chicken-chili-chatelaine image
2006-02-01 Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside. Lightly coat a large wide saucepan …
From chatelaine.com
4/5 (13)
Total Time 55 mins
Servings 10
Calories 147 per serving


VEGETARIAN CHILI - RICARDO
vegetarian-chili-ricardo image
2008-11-14 Preparation. In a food processor, roughly crush half of the beans. Set aside. In a saucepan, brown the onion in the oil. Add the garlic, bell …
From ricardocuisine.com
5/5 (175)
Total Time 1 hr 15 mins
Category Main Dishes
Calories 415 per serving


VEGGIE CHILI - DIABETES FOOD HUB
veggie-chili-diabetes-food-hub image
Veggie Chili. Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Summary. The beans …
From diabetesfoodhub.org
5/5 (88)
Servings 8
Cuisine Mexican/Southwestern
Calories 179 per serving


VEGETARIAN CHILI RECIPES | ALLRECIPES
vegetarian-chili-recipes-allrecipes image
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix means it couldn't be easier to get these desserts …
From allrecipes.com


VEGGIE-PACKED CHICKEN CHILI - THE SAVVY SPOON

From thesavvyspoon.com
Cuisine American
Category Main Course, Soup
Servings 6
Total Time 40 mins
  • Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil and sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  • Meanwhile, heat 1 tbs. olive oil in a medium pot or dutch oven on medium heat. When warm, add diced onions, carrots and celery. Cook until soft without letting veggies brown or burn, about 5-7 minutes.
  • Move all veggies over in the pot to create space. Add in ground chicken and season with the chili seasoning packet. Break up with wooden spoon and cook until no longer pink, about 3-4 minutes. Toss together with veggies.


CHICKEN-VEGETABLE CHILI RECIPE | MYRECIPES

From myrecipes.com
5/5 (1)
Published 2004-05-10
Servings 6
Calories 248 per serving
  • Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; saute 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
  • Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.


HEALTHY CHICKEN CHILI RECIPE WITH FRESH VEGETABLES | EAT ...

From eatbetterrecipes.com
Ratings 10
Calories 135 per serving
Category Soup
  • Heat a large pan, add oil, minced onions and garlic. Cook the onions and garlic until they are transluscent. Add chicken and cook it until it becomes white on the outside.
  • Add the fresh tomatoes, tomato paste, water, chili powder, cumin, paprika, oregano, and salt. Stir to combine well, then allow to come to simmer. Cook for about 2 minutes.
  • Add black beans, celery, and bell pepper. Stir all the ingredients. If it's too thick, add a little more water. Bring to a boil, then immediately lower heat and bring to a low simmer.


30-MINUTE VEGGIE WHITE CHILI - A BEAUTIFUL MESS

From abeautifulmess.com
5/5 (6)
Published 2019-12-11
Estimated Reading Time 2 mins
  • Finely chop up the bell pepper and onion. Mince the garlic. In a medium to large pot, heat the olive oil over medium/high heat. Cook the onion and bell peppers, seasoning well with salt and paper and a little bit of cayenne. Cook until beginning to soften, 2-3 minutes. Add the garlic and cook another minute. Then stir in the green chilies.
  • Turn the heat down to medium low and add the stock as well as one can of (drained) beans. Cover and cook for 5-6 minutes until everything is nice and hot. Then use an immersion blender (or in a blender in batches) to blend the soup together. You don't necessarily want it perfectly smooth, more of a rough blend (this is the texture I prefer). Then stir in the remaining beans, Greek yogurt, and cilantro and continue to cook until everything is warm. Serve with more cilantro, shredded cheese, and chips.


SLOW COOKER SHREDDED CHICKEN AND VEGETABLE CHILI

From perchancetocook.com
Cuisine Slow Cooker
Category Main Course
Servings 8
Estimated Reading Time 3 mins
  • Cover the chicken in 1 tsp chili powder, 1 1/2 tsp paprika, 1 tsp dried oregano, 1 1/2 tsp of cumin, 1/2 tsp black pepper, 1/2 tsp salt, 1 1/2 tsp garlic powder, and 1 1/2 tsp onion powder.
  • Pour the crushed tomatoes and chicken broth into the slow cooker. With a spatula, mix everything inside the slow cooker together. Set slow cooker to Low Heat and cook for 4 hours. Then, add the chopped red pepper, sliced yellow squash, sliced zucchini, and sliced carrots. Cook on low for another 3-4 hours.


THE BEST VEGAN CHILI EVER!!! • IT DOESN'T TASTE LIKE CHICKEN

From itdoesnttastelikechicken.com
5/5 (161)
Uploaded 2021-09-02
Category Main Course
Published 2017-01-10
  • For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
  • For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
  • Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.


CREAMY HEALTHY VEGETARIAN WHITE CHILI RECIPE (WITH VEGAN ...

From vegetarianventures.com
4.4/5 (36)
Category Entree
Cuisine Vegetarian
Published 2017-01-04
  • Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.


KICKIN' CHICKEN CHILI WITH VEGETABLES - BETTER HOMES & GARDENS

From bhg.com
4.5/5 (7)
Total Time 4 hrs 25 mins
Servings 4
Published 2011-06-14
  • In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
  • Reserve 3 cups of the chili; store* as directed below. Use for Kickin' Chicken Taco Salad (see recipe below). Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1 1/2-cup) servings + reserves.


VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

From jamieoliver.com
Servings 4
Total Time 1 hr
Category Cheap & Cheerful
Published 2015-09-16
  • Preheat the oven to 200˚C/400˚F/gas 6.Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat.
  • Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.Pick the coriander leaves, finely chopping the stalks.


HEALTHY CHICKEN CHILI RECIPE WITH FRESH VEGETABLES | BEST ...

From bestrecipebox.com
Ratings 7
Calories 170 per serving
Category Main Course, Sauces, Side Dish, Soup
  • Heat a large pan, add oil, minced onions and garlic. Cook until transluscent.Add chicken, cook chicken until it becomes white on the outside. Add fresh tomatoes, tomato paste, water, chili powder, cumin, paprika, oregano, and salt. Stir to combine well, then allow to come to simmer. Cook for about 2 minutes.
  • Add black beans, celery, and bell pepper. Stir to combine well. If it's too thick, add a little more water.Bring to a boil, then immediately lower heat and bring to a low simmer. Continue simmering the chili for about 20-30 minutes, stirring occasionally, for the flavors to combine.Keep cooking the chili until it becomes your desired consistency.


FARRO AND VEGETABLE CHICKEN CHILI RECIPE | EATINGWELL

From eatingwell.com
Category Healthy Chicken Breast Recipes
Published 2018-03-13
Total Time 1 hr 10 mins
Calories 305 per serving
  • Rinse farro. In a medium saucepan bring 2 cups water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water.
  • In a large skillet bring 2 cups water to boiling. Add chicken breasts. Reduce heat. Simmer, covered, for 12 to 15 minutes or until no longer pink (170 degrees Fahrenheit). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely chop or shred chicken. Set aside.
  • Meanwhile, in a 4-quart Dutch oven cook onions, zucchini, carrots, and chile pepper in hot oil about 5 minutes or until tender. Stir in chili powder, cumin and crushed red pepper. Stir in broth, tomatoes, tomato paste and another 2 cups water. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in cooked farro and chopped or shredded chicken. Cook and stir until heated through. Ladle soup into bowls. Top each serving with 2 tablespoons of the cheddar cheese (see Tip).


CHICKEN & VEGETABLE CHILI | ZONE DIET RECIPE
2014-08-25 Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, 15 to 20 minutes. Using tongs, transfer chicken to large plate.
From zonediet.com
Servings 6
Estimated Reading Time 2 mins
Category Lunch


ULTIMATE VEGETARIAN CHILI - DOWNSHIFTOLOGY
2022-01-16 In a large pot with olive oil, saute the diced onion, bell peppers, carrot and celery for 4 to 5 minutes, until the veggies are slightly soft. Add the seasonings. Stir the minced garlic, chili powder, cumin, oregano, paprika, kosher salt and tomato paste with the veggies for an additional minute, until fragrant.
From downshiftology.com
4.7/5 (23)
Calories 409 per serving
Category Dinner


VEGGIE CHICKEN CHILI RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


VEGETARIAN CHILLI RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


CHICKEN VEGETABLE CHILI - ALL INFORMATION ABOUT HEALTHY ...
Veggie Chicken Chili Recipe: How to Make It best www.tasteofhome.com. 3 tablespoons chili powder Directions In an large soup kettle, heat oil. Add next eight ingredients. Cover and cook over medium-low heat for 15 minutes or until vegetables are crisp-tender. Stir in the broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire …
From therecipes.info


CHICKEN & VEGGIE CHILI - MYFREEZEASY
Recipe is dairy-free when served with dairy-free sides. Gluten-Free Modifications. Recipe is gluten-free when served with an alternative gluten-free side. Printable Label Recipe Title. Chicken & Veggie Chili. Printable Label Instructions. Thaw and transfer to saucepan or Dutch oven to cook the chicken. Once the chicken is cooked, shred it with ...
From myfreezeasy.com


VEGGIE CHICKEN TACO WITH WELLNESS CHILI - ARDO
Heat the cooking oil and fry the wellness mix in an non-stick pan together with the veggie chicken pieces, ½ tablespoon cumin, salsa Mexicana and the tomato passata. Season with pepper and salt. Let it simmer on a medium high heat for +/- 10 minutes. Puree the garlic and chili cubes in a mortar together with the juice of the limes.
From ardo.com


EZ CHILI BURGERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe . Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


VEGGIE CHICKEN CHILI RECIPE | SPARKRECIPES
View full nutritional breakdown of Veggie chicken chili calories by ingredient Introduction This hearty veggie chili can be eaten vegetarian or add chicken for even more protein!
From recipes.sparkpeople.com


KENS WHITE CHILI BEST RECIPES
What does white chili taste like? Some white chili is soupy and creamy, with chunks of chickens and beans. Some white chili is vegetarian, without an ounce of chicken in sight. Other white chili, like the one I make, is more of a bean-centered delight—simple, warm, hearty, and filling, with plenty of flavor to spare.
From findrecipes.info


VEGGIE CHILLIE - RECIPES | COOKS.COM
italian chicken salad antipasto. easter paska. beef braciola. pineapple upside down cake. lime jello fluff salad. italian wedding soup. italian easter pie (pizzagaina) fleischmann's pizza dough. crock-pot stuffed cabbage rolls. holiday ham . oven baked beef short ribs. buttermilk pancakes. easter rolls. stir fry beef and peppers. tuna noodle casserole. more popular recipes... most …
From cooks.com


CHICKEN VEGGIE CHILI RECIPES | SPARKRECIPES
Top chicken veggie chili recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


VEGGIE CHICKEN CHILI RECIPE
Veggie chicken chili recipe. Learn how to cook great Veggie chicken chili . Crecipe.com deliver fine selection of quality Veggie chicken chili recipes equipped with ratings, reviews and mixing tips. Get one of our Veggie chicken chili recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 72% Veggie Chicken Chili Tasteofhome.com …
From crecipe.com


Related Search