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Any good CHICKEN CHILI recipes out there?

I don’t like beef, so I am looking for a chicken recipe. Thanks!
You are all so great! Thanks for the recipes!!!!

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7 Responses to “Any good CHICKEN CHILI recipes out there?”

  1. CheddarCheese said :

    White Bean Chicken Chili

    2 tablespoons vegetable oil
    1 pound diced, cooked chicken meat
    1 onion, chopped
    2 cloves garlic, minced
    1 (14.5 ounce) can chicken broth
    1 (18.75 ounce) can tomatillos, drained and chopped
    1 (16 ounce) can diced tomatoes
    1 (7 ounce) can diced green chiles
    1/2 teaspoon dried oregano
    1/2 teaspoon ground coriander seed
    1/4 teaspoon ground cumin
    1 (15 ounce) can white beans
    2 ears fresh corn
    salt to taste
    ground black pepper to taste
    1 lime, sliced

    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.
    Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips


  2. ♥Jill♥ said :

    White chicken chili in crock pot

    3 cans great northern beans, drained
    8 ounces chicken breasts, diced into bite size pieces
    1 cup onion, chopped
    1 small green pepper, chopped
    1 small red pepper, chopped
    2 jalapenos, diced (opt)
    3 garlic cloves, minced
    1 tablespoon ground cumin
    1 teaspoon salt
    1 tablespoon dried oregano
    3 1/2 cups chicken broth

    1) Combine all ingredients in crock pot.
    2) Cover, cook on low 8 hours or on high 4 hours.
    3) Serve

  3. Leann C said :

    This is my White Chicken Chili recipe

    Olive Oil
    1 package of chicken thighs (six in pkg. — you could use skinless, boneless thighs to make it easier. You could even do breasts, but it will be a bit drier)
    2 cans Bush’s Great Northern Beans
    1 med. onion chopped
    2-3 stalks of celery chopped
    1 whole bulb of garlic
    Thyme (maybe 1/2 teaspoon..taste & add more if needed.)
    Chili powder (start with a tablespoon & add more if needed.)
    Oregano (start with maybe 1/2 a teaspoon & add more if needed)
    Garlic Powder (start with about a teaspoon & add more if needed)
    Salt & pepper
    14 oz. can of chicken broth
    4 oz. can of chopped green chilis
    Juice from jarred jalepenos (I just poured some in and tasted until it tasted right. Maybe a couple of tablespoons You could probably also just chop some jalepenos and put them in.)
    Hot sauce (I used Franks)
    I also put maybe a tablespoon of sour cream into the chili.

    Cooking Instructions

    1) Bake the chicken thighs in the oven on about 400 for an hour (until they are done). You can brush them with a bit of olive oil. Roast the bulb of garlic in the oven while the thighs are baking. Cover the bulb with olive oil & loosely wrap it in aluminum foil and just let it bake.

    In the meantime, chop up your onion and your celery.

    2) Sautee the onions & celery in a couple of tablespoons of olive oil until they are tender. Don’t brown them.

    When the thighs are done baking, take them out & let them sit for a bit. Too hot to handle. Take the garlic out also.

    3) Once the thighs have cooled. Remove the skins from the thighs and pull the meat off the bones and throw it into the pot with the onions & celery. Throw away the thigh skins.

    4) Dump the chicken juice from the baking pan straight into the pot with everything else.

    5) Take the roasted garlic cloves out of the skin and throw them into the pot with the thighs and veggies. Smoosh them a little.

    Put the burner on medium to medium-low.

    6) Dump one of the cans of beans into the pot — and half of the beans from the second can.

    7) Dump the chicken broth into the pot.

    8) Dump the green chilis into the pot.

    9) Take a fork and smoosh the other half of the second can of beans (into a paste). This is the thickening for the chili. You can actually just take a wooden spoon and smoosh them right in the can. (Honestly, if you’re ok with a thinner chili, you could skip the smoosh bit)

    10) Add the spices…..
    – thyme
    – oregano
    – chili powder
    – garlic powder
    – salt, pepper
    – juice from the jalepenos (or the chopped jalepenos — or both)

    Stir everything & let it simmer for about 10 mins.

    11) Add the sour cream, the sugar and the hot sauce to taste.

    Let it simmer another few minutes.

    Taste it again and add more of the spices as needed. If it’s a little bland, definitely add some more garlic powder…and probably some more chili powder.

    I’d also suggest, you always simmer with the lid on. Otherwise, the broth with cook down and it may get too thick.

    Serve with shredded cheese, sour cream, corn chips etc. Also, I think the jalepeno corn bread would be good with it.

    PS – I think you could shortcut this recipe by using ground turkey, ground chicken or getting one of those pre-cooked chickens from the deli section.

  4. Lisa K said :

    This one is my favorite, because I don’t really like beans in my chili. Although apparently you can add black beans or sweet corn if you wish. Also, it contains the flavor of a good beer (but the alcohol content is cooked off of course). The name doesn’t sound healthy, but it is! The recipe is on this website, and it has step-by-step photos and instructions.

    Buffalo Chicken Chili Ingredients:

    1 Tbs. (15 mL) olive oil
    1 lb. (450 g) ground chicken
    2 Tbs. (30 g) unsalted butter
    3 celery ribs
    2 carrots
    1 medium onion
    1 red bell pepper
    5 garlic cloves
    2 Tbs. (15 g) chili powder
    2 tsp. (4 g) ground cumin
    1 tsp. (2 g) ground coriander
    1 Tbs. (15 mL) olive oil
    1 rotisserie chicken
    12 oz. (355 mL) beer (good micro brew)
    1/2 cup (120 mL) cayenne pepper hot sauce
    15 oz. can (425 g) tomato sauce
    14.5-oz. (410 g) can diced tomatoes
    salt & pepper

  5. stagemaniac2007 said :

    Chicken Chick Pea Chili

    1 pound lean ground chicken*
    1 tsp olive oil
    2 medium onions diced
    3 stalks of celery, diced
    1 540 ml tin chick peas (drained and rinsed)
    1 540 m tin red kidney beans (drained and rinsed)
    1 tin mushrooms (drained and rinsed)
    1 can no salt added corn (or 1 cup frozen)
    1 796 ml tin no salt added diced tomatoes
    2 small cans tomato paste
    1 tsp finely diced garlic
    1 tsp cumin seeds
    1 tsp hot chili powder (or to taste)
    ¼ tsp turmeric
    2 tsp chili powder
    2 tsp paprika
    3 tblsp Knorr vegetable soup powder
    2 tblsp brown sugar

    Brown chicken in olive oil in a deep pot. Add onions, fry until brown. Add all veggies and spices, simmer for 1 hour on low heat. ½ to 1 cup water may be added to chili if too thick. Serve with warm Naan bread or pita bread.

    I hope you enjoy my creation!!! I’m not a fan of beef either so I made this up with chicken. I put the recipe up with the kidney beans but often make it without as well as I am not a fan but only put them in as my husband loves them!!

  6. Jonathan said :

    check out they have great recipes there

  7. number1peechy said :

    I usually use any recipe for chili and substitute either ground chicken or finely shredded chicken for the ground beef. I prefer the ground chicken – you can have the butcher at the grocery store grind it for you – because it gives a good chili consistency.


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