Monday, December 3, 2012

Chipotle Chicken Chili

As we enter the last month of the NFL season, I plan on sharing five unique recipes that are among my favorites. This will be the last chicken chili recipe I share, so I wanted to save the best for last.

This chili recipe differs from most of the others I have made in the fact that there is no chili powder used in this recipe. Instead, this chili is flavored with fresh and canned chiles. The chipotles add a smoky flavor and a little heat, while the cinnamon and ginger give the chili an exotic flavor. The end result is a unique chili that is sure to break up the monotony of your normal dinner rotation.

Chipotle Chicken Chili

2 Tbsp olive oil
2 onions, diced
1 stalk celery, diced
1 poblano pepper, seeded and diced
3 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp cumin
1/2 tsp cinnamon
2 lbs boneless skinless chicken, cut into 1/2-inch pieces
2 canned chipotles, seeded and minced
2 Tbsp adobo sauce from canned chipotles
2 cups chicken broth or stock
2 cans cannellini beans, drained and rinsed

In large stockpot or Dutch oven, heat oil over medium heat.  Saute onion, celery, and poblano for 2-3 minutes. Sir in garlic and ginger and cook 1 minute longer. Add cumin and cinnamon, cook and stir 30 seconds.

Add chicken to pan, saute until chicken turns white and no pink is visible.

Stir in chipotles, adobo sauce, and chicken broth. Bring to a boil, reduce heat and simmer 15 minutes, or until chicken is cooked through and sauce is slightly thickened. Stir in beans and heat through. Serve with sour cream and cilantro for garnish.

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