Chicken Chili – I knew without a doubt that I would want to make this chili when I saw it on Annie’s Eats awhile back. It took a little time, but it finally cooled off enough around here to make it! This was such a delicious way to warm up on a cool(ish) fall day.
This recipe has a great combination of smokiness from the chipolte peppers and spice from the chili powder. I added a tablespoon of brown sugar and that gave it a perfect sweet note in the background. The only other changes I made were to cut down on the peppers and the onions.
It originally called for 3 bell peppers and as I started to chop them, it just seemed like way too many. I ended up using half of each pepper (red, yellow, and green) and for us, that was the perfect amount. I just froze the other halves of the chopped peppers for another time. I also only used 1 large onion, instead of 2-3 onions.
Do make this chili sometime this fall or winter – it’s delicious!
- 3 boneless, skinless chicken breasts
- Salt and pepper
- 1 large onion, chopped
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 1/2 bell peppers (I used 1/2 red, 1/2 green, and 1/2 yellow.)
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tbsp. brown sugar
- ¼ tsp. red pepper flakes
- ½ tsp. cayenne pepper
- ½ tsp. dried oregano
- 1 chipotle chili in adobo sauce, finely diced
- 2 tsp. kosher salt
- 2 (28 oz.) cans diced tomatoes, undrained
- 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)
1. Preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.
2. Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute.
3. Mix in the chopped bell peppers, chili powder, cumin, brown sugar, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes.
4. Add the tomatoes to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
5. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.