AmericanMexican

Spicy Chicken Chili

Name: Spicy Chicken Chili
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 cups chopped yellow onions; 3 cloves garlic -- minced; 2 red bell peppers (stemmed, seeded, and chopped); 2 yellow bell peppers (stemmed, seeded, and chopped); 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 1/4 teaspoon cayenne pepper; 1/4 teaspoon red pepper flakes; 1 canned chipote pepper in adobo sauce; 1 28- ounce can whole peeled Italian tomatoes (I prefer the Rega brand); 1 28- ounce can diced tomatoes; 1 cup chicken stock; 2 teaspoons Kosher salt; freshly ground black pepper; 3 cups cooked chicken; 4 cups cannellini beans (drained and rinsed); 1/4 cup minced basil leaves; minced green onions (avocados, sour cream)

Spicy Chicken Chili is a colorful recipe for heating up a cold winter night. It freezes well and is a crowd-pleaser.

By Chef Laura Bonicelli

adobo chilichili powderchipotle peppercumin

Prep Time

20 min

Cook Time

1 hr 15 min

Total Time

1 hr 35 min

Servings

8 servings

Ingredients

3 tablespoonsextra-virgin olive oil
3 cupschopped yellow onions
3 clovesgarlic -- minced
2 red bell peppers (stemmed, seeded, and chopped)
2 yellow bell peppers (stemmed, seeded, and chopped)
2 teaspoonschili powder
1 teaspooncumin
1 teaspoonoregano
1/4 teaspooncayenne pepper
1/4 teaspoonred pepper flakes
1 canned chipote pepper in adobo sauce
1 28- ouncecan whole peeled Italian tomatoes (I prefer the Rega brand)
1 28- ouncecan diced tomatoes
1 cupchicken stock
2 teaspoonsKosher salt
freshly ground black pepper
3 cupscooked chicken
4 cupscannellini beans (drained and rinsed)
1/4 cupminced basil leaves

Toppings

minced green onions (avocados, sour cream)

Instructions

1
Heat oil in a Dutch oven and add the onion. Cook over medium heat until translucent (10-12 minutes). Add garlic and cook for 1 minute.
2
Add the peppers, chili powder, cumin, oregano, cayenne, red pepper flakes, and chipotle pepper in adobo sauce. Cook stirring for 1 minute - until fragrant.
3
Pour in the tomatoes, stock, salt, and pepper - break tomatoes up with a spoon. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 minutes, uncovered.
4
Add the chicken, beans, and basil to the pot and stir. Simmer for another 20 minutes. Adjust seasonings.
5
Serve with toppings.

Chef's Notes

Note: To cook the chicken:I use 2 breasts and 1 thigh (both skinless and boneless).Rub the chicken breasts and thighs with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin; shred. This freezes well. Be sure to cool thoroughly before freezing.

Nutrition (per serving)

291

Calories

22g

Protein

33g

Carbs

10g

Fat

Fiber

1164mg

Sodium