White Bean Chili With Chicken Paula Deen Recipes

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE BEAN CHICKEN CHILI

Steps:

• Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
• Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
• Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

WHITE CHICKEN CHILI PAULA DEEN RECIPE

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
• Stir in the chicken, white beans, green chillies, cumin, chilli powder, salt, pepper, tomatoes with their juice, chicken broth and cilantro.
• Bring to a simmer and cook until heated through about 10 minutes.
• Serve in individual bowls.

WHITE BEAN CHILI WITH CHICKEN (PAULA DEEN)

Steps:

• Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
• Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
• Add garlic, onion, and chiles and saute for 5 minutes.
• Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
• Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
• Serve with cornbread, if desired.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
• Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
• Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

BETTY CROCKER WHITE BEAN CHILI WITH CHICKEN

Steps:

• Cook onion and garlic in Dutch oven, stirring frequently, until onion is tender.
• Stir in remaining ingredients except for the tomato and chips.
• Heat to boiling; reduce heat.
• Cover and simmer for 1 hour, stirring occasionally.
• Serve with chopped tomato and the [blue or yellow] tortilla chips.