922 chille chicken recipes

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Ground turkey and black bean chili: a leaner, tomato-paste-thickened weeknight chili with sweet bell peppers, carrots, chili powder, and cumin. Healthier than beef chili, just as satisfying.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Cozy white bean chicken chili spiced with ground red chile, basil, and a warm hint of cloves. Simmers for an hour and serves 6 with tortilla chips on the side.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.