3
3Cherubs
Guest
I've been on a chili kick recently and wanted to share some SUPER simple recipes with you all 
Chicken and Black Bean chili
Ingredients:
* 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
* 1 cup chopped onion
* 1 can beans - pinto, white, or small red, drained (15 ounces)
* 1 can black beans, drained (15 ounces)
* 1 can stewed tomatoes, Mexican style, (15 ounces)
* 2 tablespoons chili powder or seasoning mix
Preparation:
In large skillet sprayed with nonstick cooking spray,
brown chicken and onion over medium heat. Stir in remaining
ingredients; bring to a boil. Reduce to low; simmer for
about 20 minutes.
Serves 6.
I used canned chicken cause it was easier and this was delish!!
Also - White Chicken Chili
3 1/2 c. water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
3 cloves garlic, finely chopped
1 1/2 c. frozen white corn kernels, thawed
1 can (15 1/2 oz.) Great Northern beans, undrained
3 cans (4 oz. each) chopped green chilies, undrained
3 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
1/3 c. reduced-fat sour cream
2 tbsp. cilantro, fresh, chopped
Combine the water and cumin seeds in a large saucepan. Bring to boiling.
Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or
until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.
In the same saucepan, heat oil over medium heat. Add the onion; saute
5 minutes. Add garlic; saute 1 minute. Stir in the corn, beans, chilies,
lime juice, cumin, coriander and white pepper. Bring to boiling. Add the
chicken. Lower heat. Cook just until heated through. Remove the saucepan
from the heat. Stir in sour cream and cilantro.
I omitted the sour cream b/c we are dairy free - but you can add it to your own bowl. If you omit the sour cream you may need to add some milk (I've used rice milk and almond milk). I've made this both ways - boiling the chicken separately and then I made it with canned chicken and just added cumin to the canned chicken in a pot and heated it for a bit while stirring some and then added it in I've never used lime juice or cumin seeds (I use powdered) in it and I used canned corn not frozen. The white pepper makes it too spicy for littles but you can use a 1/4ts and not a 1/2 and it's tolerable for littles. The cilantro REALLY makes this dish. The last time I made it I also added pinto beans.
And I made this tonight!
Chicken Enchilada Chili
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Again - I used canned chicken and I used pinto, dark kidney beans AND red beans. I did not use celery and I added an extra can of tomatoes.
You really CAN'T mess these recipes up. You can sub any type of beans pretty much. I love that I have used more beans than meat in these dishes.
Hope you guys enjoy - my family certainly has
Chicken and Black Bean chili
Ingredients:
* 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces
* 1 cup chopped onion
* 1 can beans - pinto, white, or small red, drained (15 ounces)
* 1 can black beans, drained (15 ounces)
* 1 can stewed tomatoes, Mexican style, (15 ounces)
* 2 tablespoons chili powder or seasoning mix
Preparation:
In large skillet sprayed with nonstick cooking spray,
brown chicken and onion over medium heat. Stir in remaining
ingredients; bring to a boil. Reduce to low; simmer for
about 20 minutes.
Serves 6.
I used canned chicken cause it was easier and this was delish!!
Also - White Chicken Chili
3 1/2 c. water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
3 cloves garlic, finely chopped
1 1/2 c. frozen white corn kernels, thawed
1 can (15 1/2 oz.) Great Northern beans, undrained
3 cans (4 oz. each) chopped green chilies, undrained
3 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
1/3 c. reduced-fat sour cream
2 tbsp. cilantro, fresh, chopped
Combine the water and cumin seeds in a large saucepan. Bring to boiling.
Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or
until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.
In the same saucepan, heat oil over medium heat. Add the onion; saute
5 minutes. Add garlic; saute 1 minute. Stir in the corn, beans, chilies,
lime juice, cumin, coriander and white pepper. Bring to boiling. Add the
chicken. Lower heat. Cook just until heated through. Remove the saucepan
from the heat. Stir in sour cream and cilantro.
I omitted the sour cream b/c we are dairy free - but you can add it to your own bowl. If you omit the sour cream you may need to add some milk (I've used rice milk and almond milk). I've made this both ways - boiling the chicken separately and then I made it with canned chicken and just added cumin to the canned chicken in a pot and heated it for a bit while stirring some and then added it in
I've never used lime juice or cumin seeds (I use powdered) in it and I used canned corn not frozen. The white pepper makes it too spicy for littles but you can use a 1/4ts and not a 1/2 and it's tolerable for littles. The cilantro REALLY makes this dish. The last time I made it I also added pinto beans. And I made this tonight!
Chicken Enchilada Chili
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Again - I used canned chicken and I used pinto, dark kidney beans AND red beans. I did not use celery and I added an extra can of tomatoes.
You really CAN'T mess these recipes up. You can sub any type of beans pretty much. I love that I have used more beans than meat in these dishes.
Hope you guys enjoy - my family certainly has
