Sunday, February 23, 2014

Spicy Chipotle Chicken Chili

I had some left over chicken and wanted to move some of the canned items I have in the pantry. I had a chicken breast in the freezer that I added to the left over rotisserie chicken. To give the chili a more uniform consistency I ground up the chicken in the food processor. A large dice would also work.

I have never used a can of the chipotle peppers before and there were big peppers in the can! So I blitzed them in the food processor and added them to the chili. Apparently, you should put them in whole and then take them out so you can monitor the spice levels. Or only use 1 until you know how spicy you want your chili.

Now, how does one get the chili to be less spicy??? I added an extra can of beans, you can add in a couple tbsp of dairy (yogurt, sour cream, cheese, milk), a few tbsp of cocoa powder, a couple cups of cooked rice, also works. Whatever you choose, add in a little at a time until you reach the desired spiciness.

The recipe below is for cooked chicken and the chicken is added at the end. If you have uncooked chicken, add the chicken in after the garlic and before the seasonings. Cook the chicken and once it is mostly cooked add in the rest of the ingredients.

Chipotle Chicken Chili
makes 6-8 servings

1 onion, diced
4 cloves garlic, minced
1 tbsp each chili powder and ground cumin
1 can tomato sauce (15 oz)
2-3 cups of ground (or diced) chicken, cooked
1 can adobo chipotle peppers --> SPICY!
1 can each corn, kidney beans, chick peas, cannelini beans (it was what I had in the pantry, any mix of beans would be fine).
1 can chicken broth

Saute the onion and garlic, until onion is softened and turning translucent.
Add in the chili powder and cumin. Stir.
Add in tomato sauce, chicken, corn, beans, broth, and peppers. Stir. Let simmer 10-20 minutes.
Serve hot!

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