Chili Chicken And Spinach Recipes

CHICKEN, BEAN, AND SPINACH CHILI

Steps:

• Heat olive oil in large stock pot (6-8 quart)
• Add onion, jalapeño, and garlic. Sauté until soft.
• Stir in spinach.
• Add chicken and stir in chili powder, cumin, oregano, cumin, salt, and cocoa powder.
• Mix in tomatoes and beans.
• Simmer over low heat for several hours or put in slow cooker on low for 4-6 hours.

WHITE CHICKEN CHILI WITH SPINACH

Steps:

• 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight.
• 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans.
• 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender.
• 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.

CHILI CHICKEN AND SPINACH

Steps:

• Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
• Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
• Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
• Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
• Serve immediately.

SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS

Steps:

• Place black beans, white beans, tomatoes, and kale in a slow cooker.
• Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
• Transfer the onion to the slow cooker.
• Sprinkle with chili powder, garlic and herb seasoning, and salt.
• Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
• Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
• Stir in the heavy cream, allow to heat for a few minutes, and serve.