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Smoky Chipotle Chicken Chili
Smoky Chipotle Chicken Chili
- Recipe Submitted by Parfait on 10/20/2014
Category: Dinner Party, Healthy Recipes, Chili, Chicken
Ingredients List
- 2 tablespoons olive oil
- 1 red bell pepper, roughly chopped
- 1 orange or yellow bell pepper, roughly chopped
- 1 poblano pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 1 red onion, roughly chopped
- 3 cloves garlic
- 2 tablespoons chili powder
- 1 lb ground chicken - I use dark meat - but you can use either
- 2 chipotle chilies, finely chopped
- 2 tablespoons adobo sauce
- 1 1/2 cups crushed tomatoes
- 1 cup chicken stock
- 1 16 ounce can of black beans, drained and rinsed
- 1/4 cup sour cream (optional0
- optional toppings
- cheese
- scallions
- guacamole
- sour cream
- fritos
- chives
Directions
1. In a large heavy bottom pot, add the olive oil over medium high heat.
2. Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and saute for 1-2 more minutes.
3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and saute until golden brown. You don't want any pink pieces of chicken left.
4. Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
5. Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. I like to stir in 1/4 cup of sour cream to give it a little bit of a silky texture and then serve it with toppings of your choice and enjoy.
2. Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and saute for 1-2 more minutes.
3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and saute until golden brown. You don't want any pink pieces of chicken left.
4. Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
5. Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. I like to stir in 1/4 cup of sour cream to give it a little bit of a silky texture and then serve it with toppings of your choice and enjoy.
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