Smoky Chipotle Chicken Chili
Author: Gaby Dalkin
Ingredients
  • 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 pound ground chicken dark meat preferred
  • 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
Toppings
  • Shredded Cheddar Cheese Scallions, Diced Avocado, Sour Cream, Cilantro or Chives
Instructions
  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 sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
  3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
  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 20 minutes 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.
  6. Top with any of the optional toppings and enjoy.