Time 1h30m Yield 6 Number Of Ingredients 16 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.
Time 25m Yield 6 Number Of Ingredients 13 Steps:
Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes. Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes. Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.
Time 45m Yield 4 to 6 servings Number Of Ingredients 15 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.
Time 1h Yield 12 servings (4 quarts). Number Of Ingredients 21 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.
Time 20m Yield 4 Number Of Ingredients 4 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.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 15 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.
Time 30m Yield 6 servings (2 quarts). Number Of Ingredients 12 Steps:
Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 15 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.
