Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (4 ounces) chopped green chiles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Like our other unique chili recipes, this one veers from the typical kidney beans and ground beef. Instead, Ina’s version is loaded with tender roasted chicken, studded with bountiful amounts of red and yellow bell peppers and bathed in a rich tomato base. This chili is perfect for those wanting to cut back on red meat and are on team “no beans” when it comes to making chili from scratch.

With Ina Garten’s track record for delicious recipes (hello, beef bourguignon), we couldn’t resist putting her recipe to the test.

Ina Garten’s Chicken Chili Recipe

This recipe makes six servings.

Ingredients

• 4 cups chopped yellow onions (about 3 medium onions)
• 1/8 cup good olive oil, plus extra for chicken
• 2 cloves garlic, minced
• 2 red bell peppers, cored, seeded and large-diced
• 2 yellow bell peppers, cored, seeded and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone-in, skin on
• Freshly ground black pepper
• For serving: chopped onions, tortilla chips, grated cheddar or sour cream

Directions

Step 1: Saute and season

In a Dutch oven or large pot over medium-low heat, cook the onions for 10 to 15 minutes until translucent. Add the garlic and cook for one additional minute, then toss in the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Stir to combine.

Step 2: Add the tomatoes

Next, in a food processor fitted with a steel blade, pulse the tomatoes six to eight times, so a few chunks remain (you may also crush the tomatoes by hand). Add them to the pot along with the basil. Bring the mixture to a boil, then reduce the heat and simmer. Cook, uncovered, for 30 minutes, stirring occasionally.

Editor’s Tip: Believe it or not, not all canned tomatoes are created equal. For the best Ina Garten chicken chili ever (and the best Ina Garten lasagna), splurge on some high-quality canned tomatoes. The chili will turn out richer, thicker and more flavorful.

Step 3: Roast the chicken

Preheat the oven to 350°F.

Drizzle the chicken breasts with olive oil and place them on a sheet pan. Season generously with salt and pepper, then roast the chicken breasts until just cooked (about 35 to 40 minutes). Remove from the oven and let cool slightly.

Editor’s Tip: This is one instance where you don’t have to cook the chicken completely to 165° since it will finish cooking in the soup.

Step 4: Chop and combine

Remove the chicken meat from the bones and skin and roughly cut it into bite-sized chunks. Stir the chicken into the chili and continue to simmer, uncovered, for an additional 20 minutes. Serve hot with the toppings of your choice, and enjoy!

Here’s What We Thought

What a crowd-pleasing recipe! Ina Garten chicken chili is hearty without being heavy and subtly spiced, so it will even please those at your table who prefer a mild chili recipe. While it may not be traditional chili, this recipe will have its own spot in our recipe rotation all season long.

Tips for Making the Ina Garten Chicken Chili Recipe

While this Ina Garten chicken chili recipe is delicious as is, it is also super adaptable to modifications. Here are just a few options for substitutions:

• Quicker chicken: If you’re in a pinch for time, you can prepare the chicken in a few different ways that are both faster and equally flavorful. One option is to poach boneless skinless chicken breasts, which only take around 15 minutes to cook. Alternatively, you could opt for a store-bought rotisserie chicken and shred the light and dark meat into the soup during the final step.
• Spicier chili: If you’re someone who wants a little fire in their bowl of chili, you can play around with the spiciness of this recipe very easily. Try swapping two of the bell peppers for poblano peppers, or amp up the heat further by tossing in a diced jalapeno pepper or chopped chipotle chili in adobo sauce to the pot. A few extra teaspoons of chili pepper or cayenne pepper is also a great way to add some additional kick.
• Add beans: While this recipe leans toward a Texas-style chili without beans, if you prefer a chicken chili with beans, you could certainly add them to this recipe. Pinto, kidney or black beans would all be fantastic in this recipe.

The post We Tried Ina Garten’s Chicken Chili, and We May Never Go Back to Beef appeared first on Taste Recipes.

Ingredients

• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup Buffalo wing sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 pound boneless skinless chicken breast halves
• 1 package (8 ounces) cream cheese, cubed and softened
• Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Ingredients

• 2 tablespoons butter
• 1 pound ground chicken
• 1 large onion, chopped
• 2 to 4 jalapeno peppers, seeded and finely chopped
• 4 garlic cloves, minced
• 1 can (15-1/4 ounces) whole kernel corn, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 package (8 ounces) cream cheese, cubed
• 1/4 cup water or chicken broth
• 2 tablespoons ranch salad dressing mix
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• Shredded cheddar cheese, sour cream and crumbled cooked bacon

Ingredients

• 1/2 pound bacon strips, coarsely chopped
• 6 boneless skinless chicken thighs
• 1 package (20 ounces) frozen corn
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (10 ounces each) diced tomatoes and green chiles
• 1 can (4 ounces) chopped green chiles
• 1 cup reduced-sodium chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• 1 envelope (1 ounce) ranch salad dressing mix
• 12 ounces cream cheese
• 2 cups shredded cheddar cheese
• Optional: Cubed avocado and sliced jalapeno

Creamy White Chili

I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It’s easy and quick, which is helpful since I’m a college student. In all my years of 4-H cooking, I’ve never had another dish get so many compliments. Maybe it’s the cream cheese! —Laura Brewer, Lafayette, Indiana

Get Recipe

White Bean Chicken Chili

119 Reviews

Contest Winner

Test Kitchen Approved

Total Time3 hours 25 min

Servings6 servings

Go to Recipe

From the Recipe Creator:My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico

Nutrition Facts:1 cup: 344 calories, 16g fat (6g saturated fat), 62mg cholesterol, 894mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 25g protein.

Still hungry? These chicken soup recipes from scratch will warm your soul.

White Chili with a Kick

28 Reviews

Test Kitchen Approved

Total Time35 min

Servings9 servings (2-1/4 quarts)

Go to Recipe

From the Recipe Creator:Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota

Nutrition Facts:1 cup: 424 calories, 21g fat (11g saturated fat), 113mg cholesterol, 896mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 31g protein.

Easy White Chicken Chili

23 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

Go to Recipe

From the Recipe Creator:Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia

Nutrition Facts:1 cup: 228 calories, 5g fat (1g saturated fat), 54mg cholesterol, 504mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Creamy Slow-Cooker White Chicken Chili

87 Reviews

Test Kitchen Approved

Total Time3 hours 15 min

Servings12 servings (3 quarts)

Go to Recipe

From the Recipe Creator:My friend Caroline Gray and I came up with this creamy slow-cooker white chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas

Nutrition Facts:1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.

White Chicken Chili

152 Reviews

Test Kitchen Approved

Total Time40 min

Servings10 servings (2-1/2 quarts)

Go to Recipe

From the Recipe Creator:Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just the right amount of zip. This is our favorite white chicken chili recipe. —Taste Recipes Test Kitchen

Nutrition Facts:1 cup: 214 calories, 7g fat (3g saturated fat), 35mg cholesterol, 596mg sodium, 20g carbohydrate (1g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Check out our favorite sides for soup.

Spicy White Chili

12 Reviews

Contest Winner

Test Kitchen Approved

Total Time35 min

Servings8 servings (2 quarts)

Go to Recipe

From the Recipe Creator:I thought the original version of this dish was fine. But my son can't get enough spice, so I added green chiles and other seasonings until I'd created a quick and easy chili he's wild about. —Carlene Bailey, Bradenton, Florida

Nutrition Facts:1 cup: 324 calories, 16g fat (7g saturated fat), 87mg cholesterol, 609mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 31g protein.

White Chili for 2

2 Reviews

Test Kitchen Approved

Total Time25 min

Servings2 servings

Go to Recipe

From the Recipe Creator:This chili for two goes over especially well on a cool night. We're racing fans, and I'm frequently asked to bring this dish to the races. I'm happy to do so, because I enjoy it, too. I just double or triple the recipe. —Carol Swainston, Sheridan, Michigan

Nutrition Facts:1 cup: 418 calories, 13g fat (6g saturated fat), 88mg cholesterol, 1243mg sodium, 38g carbohydrate (2g sugars, 11g fiber), 36g protein.

Flavorful White Chili

4 Reviews

Test Kitchen Approved

Total Time8 hours 30 min

Servings6 servings

Go to Recipe

From the Recipe Creator:For a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices. —Wilda Bensenhaver of Deland, Florida

Nutrition Facts:1-1/3 cups: 384 calories, 5g fat (2g saturated fat), 37mg cholesterol, 1224mg sodium, 53g carbohydrate (0 sugars, 16g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 3 starch.

Christmas White Chili

1 Review

Test Kitchen Approved

Total Time55 min

Servings10 servings (about 3-1/2 quarts)

Go to Recipe

From the Recipe Creator:Dreaming of a white Christmas? Try this chili decked with red and green veggies! —Catherine Nickelson, Scandia, Minnesota

Nutrition Facts:1-1/3 cups: 482 calories, 24g fat (12g saturated fat), 90mg cholesterol, 1488mg sodium, 34g carbohydrate (5g sugars, 10g fiber), 30g protein.

The post 10 Top-Rated White Chicken Chili Recipes appeared first on Taste Recipes.

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 large onion, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles
• 1 can (8 ounces) tomato sauce
• 1 cup (about 5 ounces) frozen corn
• 1 cup mild salsa
• 1 can (4 to 4-1/2 ounces) chopped green chiles
• 2/3 cup dried lentils, rinsed
• 3 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• Tortilla chips, shredded Mexican cheese and sliced olives, optional

Ingredients

• 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
• 2-1/2 cups chicken broth, divided
• 1-1/2 cups shredded cheddar cheese
• Optional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro

Ingredients

• 1 pound boneless skinless chicken breasts, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1-1/2 teaspoons cayenne pepper
• 3 cans (14-1/2 ounces each) great northern beans, drained, divided
• 1 cup shredded Monterey Jack cheese
• Optional: sliced jalapeno pepper, sour cream and crispy tortilla strips

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 jar (48 ounces) great northern beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 1 can (14-1/2 ounces) chicken broth
• 1 teaspoon ground cumin, optional
• 2 cups shredded Monterey Jack cheese

Ingredients

• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 3 cups cubed cooked chicken breast
• 1 jar (15 ounces) Alfredo sauce
• 2 cups chicken broth
• 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded pepper jack cheese
• 1 cup sour cream
• 1 small sweet yellow pepper, chopped
• 1 small onion, chopped
• 1 to 2 cans (4 ounces each) chopped green chiles
• 3 garlic cloves, minced
• 3 teaspoons ground cumin
• 1-1/2 teaspoons white pepper
• 1 to 1-1/2 teaspoons cayenne pepper
• Optional: Salsa verde and chopped fresh cilantro

Ingredients

• 1 large onion, chopped
• 6 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 3/4 cup half-and-half cream
• 1 rotisserie chicken, cut into bite-sized pieces
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (11 ounces) white corn, drained
• 2 cans (4 ounces each) chopped green chiles
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon hot pepper sauce
• 1-1/2 cups shredded pepper jack cheese
• Optional: Salsa and chopped green onions

Ingredients

• 3 cans (15 ounces each) cannellini beans, undrained
• 1 can (4 ounces) chopped green chiles
• 3 teaspoons chicken bouillon granules
• 3 teaspoons ground cumin
• 2 cups water
• 3 cups cubed cooked chicken or turkey
• Minced fresh cilantro, optional

Ingredients

• 4 bone-in chicken breast halves (14 ounces each)
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 cup pickled jalapeno slices
• 1 can (4 ounces) chopped green chiles
• 2 jars (16 ounces each) salsa verde
• 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
• 1 cup sour cream
• 1/2 cup minced fresh cilantro
• Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups shredded cooked chicken
• 1-2/3 cups whole milk
• 1 cup beer or reduced-sodium chicken broth
• 2 tablespoons chicken bouillon granules
• 1 tablespoon sugar
• 1 bay leaf
• 2 teaspoons ground cumin
• 1 teaspoon each onion powder, garlic powder and chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon pepper
• 1/8 teaspoon ground turmeric

Ingredients

• 1 tablespoon vegetable oil
• 1 pound lean ground chicken
• 1 medium onion, chopped
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cans (16 ounces each) great northern beans, rinsed and drained
• 1 can (4 ounces) chopped green chiles
• 2 cups cubed cooked chicken
• 2 garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8 to 1/4 teaspoon cayenne pepper

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped, optional
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 tablespoons minced fresh parsley
• 1 tablespoon lime juice
• 1 to 1-1/4 teaspoons ground cumin
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups shredded cooked chicken
• Optional: Chopped fresh cilantro, chopped red onion, sliced jalapenos and lime wedges

Ingredients

• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 teaspoon olive oil
• 2-1/4 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 cup quick-cooking barley
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 3 cups cubed cooked chicken

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1-1/2 cups water
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
• 1 can (4 ounces) chopped green chiles
• 1 to 2 teaspoons chicken bouillon granules
• 1 teaspoon ground cumin

Ingredients

• 1-3/4 pounds boneless skinless chicken breasts, cubed
• 2 medium sweet red peppers, chopped
• 1 large onion, chopped
• 3 tablespoons olive oil
• 1 can (4 ounces) chopped green chiles
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) Italian stewed tomatoes, cut up
• 1 cup chicken broth or beer
• 1/2 to 1 cup water

Ingredients

• 1/2 pound bulk Italian sausage
• 1 teaspoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (28 ounces) crushed tomatoes
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 celery ribs, chopped
• 1 cup chopped onion
• 1 small sweet red pepper, chopped
• 1/2 cup dry red wine or chicken broth
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 medium zucchini, diced
• 1 cup sliced fresh mushrooms
• 1/4 cup minced fresh parsley
• Shredded Italian cheese blend, optional

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 can (15-1/2 ounces) white hominy, drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/3 cup half-and-half cream
• 2 tablespoons minced fresh cilantro, divided

Ingredients

• 1-1/4 cups dried navy beans
• 3 cups water
• 2 bone-in chicken breast halves (7 ounces each), skin removed
• 1 cup frozen corn
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 4 garlic cloves, minced
• 1 tablespoon chicken bouillon granules
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons lime juice
• Minced fresh cilantro, optional

Ingredients

• 1 jar (48 ounces) great northern beans, rinsed and drained
• 2 cans (one 10 ounces, one 5 ounces) chunk white chicken, drained
• 1-1/4 cups whole milk
• 1 cup sour cream
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon salt-free seasoning blend
• 1 cup shredded Italian cheese blend
• 2 tablespoons minced fresh cilantro
• Optional: Additional sour cream and minced fresh cilantro

Ingredients

• 1 pound Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
• 2 cans (8 ounces each) tomato sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• Thinly sliced green onions, optional

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 cans (14-1/2 ounces each) chicken broth
• 4 cans (4 ounces each) chopped green chiles
• 2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• 2 cups sour cream
• 1 cup heavy whipping cream
• Optional: Chopped roasted sweet red peppers, ripe avocado and green onions

Ingredients

• 3 teaspoons olive oil, divided
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 3 medium carrots, chopped
• 3 celery ribs, sliced
• 1 small onion, finely chopped
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 1/2 cup Marsala wine or reduced-sodium chicken broth
• 1 can (15-1/2 ounces) great northern beans, undrained
• 1 can (15 ounces) black beans, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon salt
• 1 teaspoon pepper
• Hot cooked rice
• Sour cream and shredded cheddar cheese, optional

Ingredients

• 1 medium onion, chopped
• 1 whole garlic bulb, cloves separated, peeled and minced
• 2 tablespoons olive oil
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup quinoa, rinsed
• 3 medium sweet potatoes, peeled and cubed
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained

Ingredients

• 1 pound lean ground chicken
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup water
• 1 tablespoon tomato paste
• 2 tablespoons baking cocoa
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 4 cups hot cooked brown rice
• Optional toppings: Greek yogurt, reduced-fat shredded cheddar cheese and/or sliced jalapeno peppers