Quick Red Chicken Chili Recipes

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

QUICK RED CHICKEN CHILI (WITH CHOCOLATE!)

Steps:

• Prepare the chickens by pulling all the meat from the bones and tearing into bite sized pieces. Reserve the bones and skin.
• Combine the chicken bones and skin, chicken broth and 4 cups of water in a large pot and bring to a boil over a medium-high heat. Reduce heat to low, partially cover and simmer until the bones release their flavour - about 30 minutes. Strain the broth into a large bowl, now discard the bones and skin.
• Heat oil in a large roasting pan set over 2 burners on medium-high heat. Add onions and saute until soft - about 5 minutes. Add chili powder, cumin and oregano, reduce heat to a medium-low & cook, stirring until spices are fragrant; 1-2 minutes.
• Stir in chicken, tomatoes and broth; bring to a simmer. Reduce the heat to low and simmer uncovered, stirring occasionally to blend the flavours, for about 30-40 minutes.
• Stir in the beans, garlic and chocolate, simmer to blend flavours for about 5 minutes. Sprinkle the cornmeal over the chili, stir in and simmer for a further 2-3 minutes or until it has thickened up.
• Turn off the heat, cover and let stand for about 5 minutes.
• Ladle into bowls and serve immediately with your choice of accompaniments.

EASY CHICKEN CHILI

Steps:

• In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

QUICK CHICKEN CHILI

Steps:

• Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
• Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
• Meanwhile, coarsely shred chicken.
• Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

QUICK CHICKEN CHILI

Steps:

• Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
• Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

RED SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
• Stir in chicken and simmer for 10 minutes. Serve hot.