How to make homemade chili #shorts #cooking
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White Bean Chicken Chili
Recipe below! Thanks for watching & don’t forget to subscribe to my channel for more easy recipes like this one!
Ingredients:
2 lbs boneless, skinless chicken thighs
1/4 cup olive oil
2 poblano peppers diced
2 red bell peppers diced
1 yellow onion diced
2 garlic cloves minced
2 cans cannellini beans drained
1 cups frozen corn (I prefer the Fire Roasted Corn from Trader Joe’s)
1 cups quinoa
1.5 Tbsp salt
1.5 Tbsp cumin
1/2 Tbsp smoked paprika
1/2 Tbsp chipotle chili powder
1 or 2 Tbsp sauce from a can of Chipotle peppers in Adobo sauce.
3.5 cups of chicken stock
For Garnish
1/2 cup chopped red onion
1/2 cup chopped cilantro
Sour cream
1 diced avocado
Instructions:
Mix together the salt, cumin, smoked paprika, and chipotle chili powder. Coat the chicken thighs with 1/3 of the spice mix.
Roughly chop the onion, poblanos, and red bell peppers. Mince the garlic.
Grab your pressure cooker and set to SAUTE. Add the olive oil, onions and garlic and let them saute for 2 minutes before adding the peppers, frozen corn, remaining spice mix, quinoa, cannellini beans, chipotle in adobo. Stir to combine and turn off the pressure cooker.
Lay your seasoned chicken right over the veggies, then add your chicken stock, Lock the pressure cooker and set the cooking time to 16 minutes or however long your pressure cooker suggest to cook 2 lbs of boneless chicken. Once done, express ventilate before opening. Let the the chili cool before serving.
Top with red onions, sour cream, cilantro, and avocado.
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Award Winning White Chili???? | Easy Crock-Pot Recipe
In this video #TeamAmphib show you how to make his Award Winning White Chili in a Crock-Pot.
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Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN CHILI INGREDIENTS:
►1 Tbsp olive oil
►1 medium onion, finely diced
►2 cups chicken broth or stock
►2 (15 oz) cans white beans, drained and rinsed
►1 (15 oz can corn, drained
►1 (10 oz) can Rotel diced tomatoes with green chilis, with juice
►1 tsp chili powder (use 1/2 tsp for milder chili)
►1 tsp cumin powder
►1 tsp salt, or to taste
►0.4 - 1.5 oz packet ranch dip mix
►2 chicken breasts
►8 oz cream cheese, cut into cubes
►1 Tbsp fresh lime juice
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
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1:41 How to cook chili
2:08 Chicken chili seasonings
2:52 Shred chicken & add cream cheese
4:25 Chicken chili toppings
6:25 Taste test
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Creamy Vegetarian White Chili
A creamy vegetarian white chili that's ready in 30 minutes, this recipe is on the fast track of becoming one of my favourite quick dinners. It's a simple yet comforting meal that's perfect for a busy weeknight and super easy to make vegan, too.
See the recipe at:
Slow Cooker White Chicken Chili
This easy and flavorful Slow Cooker White Chicken Chili is an autumn favorite. High protein, high fiber, and high in flavor. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 yellow onion
2 cloves garlic
1 jalapeño (optional)
1 boneless skinless chicken breast (about 3/4 lb.)
16 oz jar salsa verde
2 15 oz. cans Essential Everyday™ cannellini beans
1 15 oz. can Essential Everyday™ pinto beans
1 Tbsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
¼ tsp freshly ground black pepper
2 cups Essential Everyday™ chicken broth
4 oz Essential Everyday™ Monterrey Jack cheese shredded
INSTRUCTIONS
1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
2. Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. 4. Place the lid on the slow cooker and cook on high for four hours.
5. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
6. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.
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