Chicken Chili?

Question

Does anyone have a chili recipe using ground chicken?

Answer 1

I know you are going to get lots of answers to this!! Here are three versions for chicken chili. Enjoy!

-Chicken Enchilada White Chili -
2 lbs. ground chicken
1 med onion finely chopped
2-3 celery stalks finely chopped
1/2 bell pepper finely chopped
2-3 jalapenos finely chopped (Optional)
2 cans cream of chicken soup
2 cans chickpeas (garbanzo beans) w/liquid
2 cans great northern beans w/liquid
1 Tablespoon ground cumin
1 1/2 teaspoons chili powder
2-4 cans chicken broth
Salt & Pepper to taste
16 oz. sour cream (divided in half)
Shredded cheddar cheese
Tortilla chips

In large soup pot, brown ground chicken with the onion, celery, & pepper(s) until fully cooked. Stir in the cream of chicken, and all the beans including their liquid, plus the spices, and mix thoroughly.

Next add as much or as little chicken broth as you want to get your chili to your desired thickness. Taste now to see if you want to add any salt or pepper. Bring up to a low boil; then let it simmer for 15 to 20 minutes. Just before serving mix in half of the sour cream.

Serve over tortilla chips and top with shredded cheddar and an extra dollop of sour cream. (Makes 10 + servings - reheats well!!)

--Chunky Chicken Chili--
1 tbsp. vegetable oil
1 1/4 lbs boneless, skinless chicken breasts, cut into 1/2" cubes
1 package McCormick® Chili Seasoning
2 cans (8-oz. each) tomato sauce
1 can (14.5-oz.) kidney beans, rinsed and drained
1 can (11-oz.) whole kernel corn, undrained
1 tsp. McCormick® Ground Cinnamon

Heat oil over medium-high heat.
Add chicken and cook 5-6 minutes, stirring occasionally until lightly browned.
Stir in remaining ingredients.
Bring to a boil.
Cover and simmer 10-15 minutes, stirring occasionally.
Serve with a pinch of chopped chives or a sprinkle of low-fat cheese.

And this is Turkey but you could substitute Chicken --
--Turkey Chili--

This low fat turkey chili is an ideal family supper, and one of my favorites. It's hearty, healthy and easy to prepare.

1 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and chopped
1/2 stick of celery, chopped
2 garlic cloves, minced
3/4 pound 99% fat-free ground turkey
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp ground coriander
1 14 1/2-ounce can crushed tomatoes
1 8-ounce can tomato sauce, no salt added
1 15-ounce can black beans, rinsed and drained
4 tbsp fat-free sour cream or yogurt
4 tbsp fresh chopped cilantro (optional)

Heat oil in a large Dutch oven. Add onion, celery, chopped pepper and garlic. Cook for 5 minutes or until onions are translucent. Crumble the turkey into the pan, breaking it apart with a wooden spoon. Cook for about 5 minutes or until no longer pink. Stir in chili powder, cumin, coriander and oregano. Add in tomatoes and tomato sauce, and simmer for 10 minutes, stirring occasionally. Add beans, mix well and cook on low heat for a further 5-10 minutes.

Ladle into bowls. Add a dollop of fat-free sour cream or yogurt on top, plus some fresh chopped cilantro if you have it.

Serves 4.
Happy Cooking! ~-~

Answer 2

Mexican Chicken Chili Soup:

5½ hours 30 min prep
4-6 servings

1 lb chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomatoes
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimientos
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
On the side
sour cream
1 pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
2. Cook the chicken on both side until done-- about 7-10 minutes per side.
3. Cool the chicken until it can be handled.
4. Do not rinse the pot.
5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6. Add the remaining ingredients to the pot and turn heat to high.
7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Answer 3

Tantalizing Chicken Chili

Ingredients
2 teaspoons olive oil or cooking oil
1 large onion, chopped (1 cup)
1 medium green sweet pepper, chopped
1 medium red sweet pepper, chopped
3 cloves garlic, minced
1 pound uncooked ground chicken or 1 pound skinless, boneless chicken breast halves, chopped
1 28-ounce can crushed tomatoes in puree
1 15-ounce can black beans, rinsed and drained
1 cup water
1/4 cup cider vinegar
2 to 3 tablespoons brewed strong coffee
2 to 3 teaspoons chili powder
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Shredded cheddar cheese (optional)
Finely chopped onion (optional)

Directions
1. Heat oil in a Dutch oven over medium-high heat. Add the 1 cup chopped onion, the sweet peppers, and garlic; cook for 3 minutes. Add chicken. Cook and stir for 3 minutes or until chicken is browned. Drain off fat.

2. Add undrained tomatoes, beans, the water, vinegar, coffee, chili powder, cocoa powder, cumin, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

3. Serve with cheddar cheese and finely chopped onion, if desired. Makes 6 servings.

Answer 4

Lazy Day Crock Pot Chicken Chile

1 tbsp of olive oil
1 lb ground chicken
1 small chopped onion
1-2 ribs celery
2 cloves of garlic
1 sm green pepper
1 sm red pepper
1 sm mild green chili, chopped or 1/2 can mild green chiles
1 can black beans
1 can red beans
1 can white beans
1 can kidney beans
1 can corn
1 can garbanzo beans
1 can diced tomatoes
1 sm can tomato paste
a pinch of Victorian Epicure Chili Lime seasoning
a few chili flakes to taste
a squeeze of lime

warm pan, add olive oil, brown chicken, add all chopped veggies, cook til almost transparent, add to large crockpot, add tomatoes and tomato paste, add beans and seasonings, cook on low in crockpot for at least four hours...feeds a few hungry people or 5 -6 polite ones...serve with some corn sticks, and you are all set...

Answer 5

NGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.

Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Answer 6

Here's my basic easy ground chicken chili recipe. Follow the instructions but add any vegetables (onions, carrots, etc.) and extra spices you like:

GROUND CHICKEN CHILI

1 1/2 lbs. ground chicken
2 (28 oz.) cans chopped tomatoes
1 (28 oz.) can lightly seasoned chili beans
2 pkgs. chili seasoning mix

1. Brown ground chicken; drain off any liquids.
2. Add tomatoes.
3. Add beans.
4. Add chili seasoning. Blend everything together. Bring to a boil; reduce heat. Simmer to combine flavors.

Answer 7

INGREDIENTS:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound ground chicken
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro

PREPARATION:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add chicken and brown; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.

Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Answer 8

simmer