Chili

  Down-home chili can be ready in 25 minutes thanks to rotisserie chicken and canned goods. Ingredients 2 tablespoons butter or margarine 1 large onion, coarsely chopped (1 cup) 2 cloves garlic, finely chopped 3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1/2 teaspoon ground cumin 2 cans (10 oz each) diced tomatoes with green chiles, undrained 1 can (15.5 oz) great northern beans, drained, rinsed Sour cream, if desired Chopped fresh cilantro, if desired Steps 1  In 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Cook onion and garlic in butter, stirring occasionally, until onion is tender. 2  Stir in remaining ingredients except sour cream and cilantro. Heat to boiling; reduce heat to low. Simmer uncovered 2 to 3 minutes, stirring occasionally, until hot. 3  Top each serving with sour cream; sprinkle with cilantro.

  Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip. Ingredients 6 skinless chicken thighs (1 1/2 lb) 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 3/4 cups Progresso™ chicken broth (from 32-oz carton) 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 1 can (11 oz) white shoepeg corn, drained 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro Steps 1  Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. 2  Cover; cook on Low heat setting 4 to 5 hours. 3  Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime ju...

  This is the kind of dinner everyone wants to come home to! Chicken, corn and white beans floating in a rich and brothy base and flavored with green taco sauce. It’s a guaranteed hit and the best part about it is that your slow cooker can do the work. Take 15 minutes to toss the ingredients in the pot, and you can forget about dinner for the next six hours. So next time you know you’ve got a busy day, make chili the slow-cooker way!   Ingredients 2 lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise 1 large onion, chopped (about 1 cup) 1 large red bell pepper, chopped (about 1 1/2 cups) 4 medium cloves garlic, finely chopped 1 can (15.25 oz) whole kernel corn, drained 1 can (15 to 16 oz) great northern beans, drained, rinsed 2 jars (8 oz each) green taco sauce 1/2 cup Progresso™ chicken broth (from 32-oz carton) 1/2 teaspoon salt Fresh cilantro, if desired Steps 1  Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingre...

  Corn and Progresso® chicken broth provide a simple addition to this slow cooked turkey bean chili. Ingredients 2 lb lean ground turkey 1 tablespoon olive oil 1 large onion, chopped (1 cup) 1 medium poblano chile, seeded, chopped 3 cloves garlic, finely chopped 3 cans (15.5 oz each) great northern beans, drained 3 cups Progresso™ chicken broth (from 32-oz carton) 1 box (9 oz) frozen shoepeg white corn, thawed 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano leaves 3/4 teaspoon pepper 1/2 teaspoon salt 1/2 cup sour cream Chopped fresh cilantro, if desired Lime wedges, if desired Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker. 2...