Ground Chicken Chili With Mosaic Beans Recipes

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.

CHILI WITH CHICKEN AND BEANS

Steps:

• In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
• Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
• Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
• Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

SLOW COOKER GROUND CHICKEN CHILI

Steps:

• Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
• Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
• Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.
• Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

GROUND CHICKEN CHILI

Steps:

• Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
• Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

GROUND CHICKEN CHILI WITH MOSAIC BEANS

Steps:

• n a large pot, cook chicken, onion and garlic in evoo over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is fully cooked. Drain off fat. Stir in chili powder, oregano and cumin. Cook 1 minute.
• Add tomatoes with their liquid, tomato sauce, and water or beer. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended.
• Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.

GROUND CHICKEN CHILI

Steps:

• Fry pepper, onion and celery in olive oil until tender.
• Add ground chicken and garlic and cook until browned.
• Add kidney beans, sauce, chili powder and crushed pepper and cook until heated through.

EASY GROUND CHICKEN CHILI

Steps:

• In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
• Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
• Remove from heat; stir in cheese until melted.

GROUND CHICKEN AND BLACK-BEAN CHILI

Steps:

• Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
• Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
• Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
• thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
• Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.