Best 4 Amys Spicy Chicken Chili Recipes
Savor the bold and spicy flavors of Amy's Spicy Chicken Chili, a tantalizing dish that packs a punch. This chili is a symphony of zesty spices, succulent chicken, and a medley of vegetables, simmered together to create a hearty and comforting meal. In this article, we'll not only explore Amy's Spicy Chicken Chili recipe but also delve into variations such as the Vegetarian Spicy Chili, Turkey-Pumpkin Chili, and White Bean-Kale Chili. Each recipe offers a unique twist on the classic chili, catering to different dietary preferences and taste buds. Get ready to embark on a culinary journey as we uncover the secrets behind these delectable chili recipes.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
SPICY WHITE CHILI WITH CHICKEN
Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.
Provided by tmelenick
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
- Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g
AMY'S VEGAN CHILI
A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).
Provided by Amy Grace
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h40m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
- Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
- Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g
AMY'S SPICY CHICKEN CHILI
After having several different versions of Chicken Chili, I came up with this using all of my favorite ingredients. It's very spicy and delicious! It even gets better after a day or two in the fridge---yummy! :)
Provided by Omaha Amy
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in dutch oven or soup pot.
- Stir in chicken, onion and garlic. Stir occasionally until chicken is no longer pink and onions are soft.
- Stir in green chilies and both envelopes of taco seasoning. Stirring to coat everything.
- Next, add tomatoes, beans and broth, stirring everything together.
- Bring to a boil and then reduce heat to simmer. Simmer uncovered for 15 to 20 minutes.
- This is absolutely delicious with shredded mexican style cheese and sliced avocado on top.
Nutrition Facts : Calories 590, Fat 11.2, SaturatedFat 2.1, Cholesterol 98.8, Sodium 1320.7, Carbohydrate 60, Fiber 14.8, Sugar 7.5, Protein 63.2
Tips:
- For a spicier chili, use a hotter chili pepper, such as a habanero or serrano pepper. You can also add a teaspoon of cayenne pepper or chili powder to the pot.
- If you don't have any chicken broth on hand, you can use water instead. However, the broth will add more flavor to the chili.
- To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chili over medium heat until it's warmed through.
- Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced tomatoes, or chopped cilantro.
Conclusion:
Amy's spicy chicken chili is a delicious and easy-to-make dish that's perfect for a cold winter day. The chili is packed with flavor, thanks to the combination of ground chicken, chili peppers, and spices. The chicken is cooked in a flavorful broth, and the chili is simmered until it's thick and hearty. Serve the chili with your favorite toppings, and enjoy!
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