Chicken And Vegetable Chili Recipes

CHICKEN CHILI

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.

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

WHITE CHICKEN CHILI WITH VEGGIES

Steps:

• 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
• 2. After the chicken is cooked through, drain extra oil.
• 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
• 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
• 5. Simmer for a while - maybe an hour while the juices and spices meld.
• 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.

CHICKEN AND VEGETABLE CHILI

Steps:

• Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
• Add garlic and chicken; cook 5 minutes.
• Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
• Add broth and salt. Cover and simmer for 15 minutes.
• Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
• Let stand for 10 minutes.

VEGETABLE CHILI

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.