Best 9 Three Bean Chicken Chili Recipes

CHICKEN & BEAN CHILI

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CHILI WITH CHICKEN AND BEANS

Steps:

• In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
• Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
• Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
• Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

THREE BEAN CHICKEN CHILI

Steps:

• In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
• Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
• If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
• Add roughly chopped oregano and lime juice and cook for 10 minutes more.
• Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

SOUTHWEST THREE BEAN CHICKEN CHILI

Steps:

• Spray the bottom of your dutch oven with olive oil spray.
• Add the onion and garlic with a pinch of kosher salt. Sauté for 5 to 8 minutes until the onions are soft and translucent.
• To that, add in the ground chicken (or turkey) and cook until no longer pink. About 10 minutes.
• Next add in the three beans, southwest seasoning, crushed tomatoes and tomato sauce. Pour water into the can, swirl and add to the chili.
• Stir to combine, bring to a simmer and cook for 30 mintues.
• Ladel into bowls and top with the toppings as desired.

SPICY THREE-BEAN PANTRY CHILI

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

3 BEAN CHICKEN CHILI

Steps:

• Add everything to a crock pot. Cover and cook on high 2-3 hours or cook on low for 5-6 hours. Stir occasionally.
• Serve over steamed rice with sour cream and shredded cheddar cheese on top.
• other condiments to add if you like: jalepenos, diced onion, hot sauce.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.