Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 medium onions, coarsely chopped (1 cup)
• 4 cloves garlic, finely chopped
• 3 teaspoons ground cumin
• 1/2 to 1 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
• 1 can (15 to 16 oz) great northern beans, drained, rinsed
• 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
• 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 2 tablespoons chopped fresh cilantro

Directions

1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.

Vegetarian Skillet Chili Recipe

Total Time: 30 mins

Ingredients

FOR THE PICKLED ONIONS:

• 1 lime
• 1 red onion or shallot, thinly sliced
•  Large pinch of kosher salt
•  Small pinch of granulated sugar

FOR THE CHILI:

• Olive or grapeseed oil
• 1 large onion, chopped
• 3 garlic cloves, or to taste, minced
• 1 teaspoon chile powder, plus more to taste
• 1 teaspoon dried oregano, plus more to taste
• 2 (15-ounce) cans beans, drained
• 1 (15-ounce) can diced tomatoes with their juices
• Kosher salt
• Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Directions

1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

This awesome recipe and photos were created by Cooking.NYtimes.com, we simply shared it! Check them out for more great ideas!

Creamy White Chili Recipe

Prep: 10 mins – Cook: 45 mins

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• Optional: Tortilla chips, shredded cheddar cheese, sliced seeded jalapeno pepper

Directions

1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it! Check them out for more great ideas!