Chicken Pinto Chili Recipes

PINTO BEAN CHICKEN CHILI

Steps:

• Heat olive oil in dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes.
• Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more.
• Add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.
• To cook chicken: Preheat oven to 400 degrees F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on baking sheet and bake 18-25 minutes, baking times differ depending on the size of your chicken breast but remember to cook until juices run clean. Alternatively you could use about 3 cups of rotisserie chicken.
• Cool chicken for 5-10 minutes then pull and shred chicken with two forks and add to chili, simmering uncovered for about 20 more minutes or until chili reaches desired consistency. Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of greek yogurt.

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.

CHICKEN AND CHORIZO CHILI

Steps:

• Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
• Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

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.

QUICK PINTO BEAN CHICKEN CHILI

Steps:

• 1. Saute onions, celery, and bell pepper in olive oil.
• 2. Add the chicken and saute until the onions are translucent.
• 3. Turn down the heat. Add smoked paprika and rest of the spices.
• 4. Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
• 5. Add broth.
• 6. Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
• 7. Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
• 8. Add shredded cheese just before serving with your favorite chips or crackers.

CHICKEN CHILI

Steps:

• In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.

CHICKEN PINTO CHILI

Steps:

• Use a little oil to saute onion and garlic in a stock pot.
• Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
• Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours.
• Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more. But it's really not needed and a lot of people prefer the chicken in larger pieces.
• Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.