30 Minute Bean Bbq Chicken Chili Recipes

WHITE BEAN CHICKEN CHILI

Steps:

• In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
• Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.
• Stir in the chicken. Add the cheese gradually, stirring to incorporate it.
• Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
• In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
• Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.
• About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.
• Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.

ONE POT BBQ CHICKEN CHILI MAC: 30 MINUTE THURSDAY

Steps:

• In a large skillet over high heat, cook chicken breasts in canola oil until browned, about 2-3 minutes. Sprinkle with seasoning salt.
• Meanwhile, chop your red pepper, onion and spinach and add to the pan. Cook over high heat, stirring often, until softened, about 3-4 minutes.
• Add beans, garlic and chili powder and cook 1 minute.
• Add tomatoes, barbecue sauce, broth, salt and macaroni and bring to a boil over high heat. Reduce heat to medium and cook until pasta is al dente and liquid is mostly absorbed, about 9-10 minutes, stirring often. Stir in cheese (will continue to thicken as it sits and the cheese melts). Serve.

BBQ CHICKEN CHILI

Steps:

• Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
• Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.
• Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
• Press saute, add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
• Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover and cook high pressure 10 minutes (if using raw chicken, 15 minutes). Natural release, adjusting the seasoning to taste, if needed.
• Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

CHICKEN & BEAN CHILI

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

30-MINUTE BEAN & BBQ CHICKEN CHILI

Steps:

• Combine ingredients in saucepan; bring to boil on medium-high heat.
• Simmer on low heat 10 min. or until heated through, stirring occasionally.

FIFTEEN MINUTE CHICKEN CHILI

Steps:

• In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

CHICKEN AND TWO BEAN CHILI

Steps:

• Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
• Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

WHITE BEAN CHICKEN CHILI FROM KNORR®

Steps:

• Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
• Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
• Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.