Vegetarian White Bean Chili Recipe
This rich and creamy white bean chili is made with cannellini beans, chickpeas, and salsa verde for a flavorful yet simple dish! By blending some of the beans into a broth, we create a hearty texture that makes this chili super satisfying.
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Chicken White Handi Recipe By SooperChef
SooperChef.pk Presents chicken white handi. Learn how to make chicken white handi at Home. You can make chicken white handi by watching this short but comprehensive Video by sooperchef.
#chickenWhiteHandi #WhiteHandi #ChickenHandi
How to Make Chicken White Handi
Ingredients
- Chicken boneless (cube cutting) 500g
- Cooking Oil 4 tbsp
- Onion half
- Garlic (chopped) 1 tbsp
- Green Chili 1 piece
- Cumin ½ tsp
- Salt as per taste
- Roasted Coriander ½ tsp
- Roasted Cumin ½ tap
- White Pepper 1 tsp
- Yogurt ½ cup
- Cream 2 tbsp
- Almonds & Pistachio Powder 1 ½ tbsp
- Milk ½ cup
- Butter 1 tbsp
- Green Coriander for garnishing
Cooking Method
1- In a cooking pot, add cooking oil, onion and cook for a while.
2- Now add garlic, green chili, whole cumin, and cook for a while.
3- After that, add chicken and cook it for 2-3 minutes.
4- Next, add salt, roasted cumin, roasted coriander, white pepper, yogurt, cream, almond & pistachio powder, milk and steam it for 4-
5 minutes.
5- Now add butter.
6- Use green coriander for garnishing.
Your tasty White Handi is ready now.
Cooking time: 30 minutes.
Serve: 2 persons.
White Chicken Chili Recipe - Cajun Style Soup | RadaCutlery.com
Warm up on a cold autumn day with this wonderful spin on a traditional pot of chili. Spicy Chipolte chicken sausage, a jalapeno and green chilies add a little but not too much kick to pot.
Ingredients:
2 lbs bone in chicken breast
1 lb andouille sausage
1 onion chopped
1 green pepper chopped
1 red pepper chopped
1 jalapeno chopped
2 cans green chilies chopped
4 cans Cannellini beans
3 garlic cloves chopped
2 qts Chicken stock
1qt water
2 cans tomatoes with green chilies
Cajun seasoning
Chicken base
Cumin
Chili powder
1 lime juiced
¼ cup Cilantro
3 green onions sliced for garnish
EVOO
Cajun Chicken Chili Transcript:
Hi, Jess in the Rada Kitchen, thanks for joining me. Today we’re going to be making a kicked up version of my Cajun chicken chili. This will surely warm you up on a cold winter’s day.
With my Rada French Chef, I’m going to slice up my green and red peppers. These are going to give us lots of color and variation of flavor. From the inside I’m going to slice, bring it back, and chop it. Let’s prep our onion. Now let’s dice our onion. Then let’s prep some jalapenos with our Rada Regular Paring knife and our Rada Flexible Cutting Board. I’m keeping my seeds in because I love all things spicy. You, of course, could take the vein out if you don’t like it quite as hot.
Ready to chop some garlic. I have a good handful because I love the flavor profile. Knife down, give it a good whack, discard the peel, and chop. Here I have 4 bone-in chicken breasts that we’re going to roast for 45 minutes at 425 degrees. We want the bone-in because it packs so much flavor. Into my Rada Rectangular Baker and we’ll stick this in the oven.
Here in my Rada Square Baker I have a pound of organic chicken sausages. I’m going to pop this in the oven to roast, and when I pull it out we’ll slice them into thick chunks for our pot. Here we have our nice sausage. With my Rada Stubby Butcher I’m going to slice right through.
Here in our pot I’m going to put some extra virgin olive oil to sauté our veggies to speed up the cooking. In they go and we’re going to allow these to cook until they become tender. Then we’ll add our liquids. To this I’m going to add 2 quarts of chicken stock. 1 quart of water. To that a tablespoon of chicken base. And then we’ll add our Cajun seasoning, cumin, black pepper, dried oregano leaf, and chili powder. Then a couple shakes of your favorite hot sauce and then we’ll stir with the Rada Non-Scratch Spoon and bring it up to a simmer. Then we’ll get our chicken out.
To our pot we’re going to add 2 cans diced tomatoes with green chilies, then 2 cans of green chili. Put the lid back on and wait for our chicken. Here we have our chicken breast that we’ve allowed to cool. I’m going to discard the skin. I left it on while cooking to add flavor. Now we peel the chicken right off the bone and give it a rough chop with my Rada Cook’s Utility knife and leave the chicken into nice chunks.
We’ll add our meat and beans. Here I add my cooked chicken, my sliced sausage, 4 cans of white beans, give it a stir, and put the lid back on for 20 minutes. For my last step I have a handful of fresh cilantro that I’m going to give a quick chop to with my Rada Cook’s Utility knife. This is going to go right into our pot just before we’re ready to serve. Set aside, and then we’re going to use the juice of 1 lime.
We are ready to finish off our chili. I’m adding the cilantro and the juice of 1 lime that I’m squeezing directly in. This smells amazing. With my Rada Non-Scratch Soup Ladle I’m giving everything a quick stir and we’re ready.
Here we have a heaping bowl of our Cajun chicken chili. You can serve it out of the pot without adding anything and it would be light, flavorful, and gluten-free. If you want to kick it up a notch, have it with your favorite crushed tortilla chips, a spoonful of sour cream, some shredded cheese, and our green onions. Thank you so much for joining us today! Check us out at RadaCutlery.com and subscribe to our YouTube channel so you can get more great recipes just like this one.
End of Video Transcript
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The Ultimate Chunky White Chicken Chili Recipe for Crockpot or Stove
Looking for an easy, chunky white chicken chili recipe for your slow cooker or stove? Look no further! This recipe is perfect for those busy weeknights when you don’t have a lot of time to cook.
With just a few ingredients, this chili will quickly cook in your slow cooker or on the stove, and it’s sure to be a hit with the family. This recipe is perfect for those cold winter evenings, when you just need something comforting and comforting. So put the crockpot or stove to work and try this chunky white chicken chili recipe today!
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Ingredients:
2 cups shredded chicken
2 1/2 cups chicken broth
3 cans great northern beans (drained)
1 can Rotel tomato and green chilies
1 small can of green chilies
1 cup sweet corn (drained)
1 cup chopped onion
1 tbs minced garlic
1 tbs granulated chicken bouillon
1 1/2 tbs chili powder
1 tsp red pepper (flakes)
salt and pepper to taste
1 cup sour cream
1 cup Monterey Jack cheese
1- 2 tbs cilantro
toppings ( crispy onions or tortilla chips)
Directions:
In a stock pot or crock pot, add in chicken, chicken broth, 2 cans of whole drained beans, 1 can of mashed up beans (to thicken), 1 can Rotel, 1 can green chilies, 1 can of sweet corn, and sour cream.
In a separate skillet on medium heat, add 2 tbs of Olive oil, 1 tsp butter then saute onion & garlic. Once onion and garlic is partially cooked add into chili ingredients.
Then add granulated chicken bouillon, red pepper, chili powder, salt and pepper.
Cook in a Crock-pot 3 to 4 hours on high or 6 hours on low. You can make it quickly on the stovetop, your choice.
Prior to serving, add in 1 cup of Monterey Jack cheese stir until melted.
Top with more shredded cheese, sour cream, crispy onions or tortilla chips. Garnish with cilantro.
Yummy! It's even better the second day!
#whitechickenchili #creamywhitechicenchili #cookingwithshotgunred #crockpot #slowcooker
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Slow Cooker Turkey & White Bean Chili | Slow Cooker / Crockpot Recipe | MOLCS Easy Recipes
Slow Cooker Turkey & White Bean Chili
1 Tbsp Olive Oil
2 Small Onions - chopped
4 Cloves Garlic - minced
2 lbs Ground Turkey
2 Red Peppers - chopped
2 Chipotle Peppers - finely chopped
2 Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 tsp Cumin
1 tsp Cinnamon
1 1/2 tsp Salt
2 - 3 C Chicken Stock
1 28 oz can Crushed Tomatoes
1/4 C Tomato Paste
2 Bay Leaves
1 can White Beans - rinsed & drained
Top with avocado & shredded cheddar cheese
In large pan heat oil, add turkey and cook until no longer pink, drain fat if needed, add onions & garlic. Cook until lightly browned. Remove from heat and add to slow cooker, add red peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon & salt. Stir until combined, add 2 cups of chicken stock, crushed tomatoes, tomato paste & bay leaves.
Cook low 6 - 8 hours or high 4 - 5 hours.
During last hour add beans. If too thick add more chicken stock.
Top with avocado & cheddar cheese.
Music: A Typical Ride Out By Noir Et Blanc Vie
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