Smoky Spicy Chicken Chili
This chili recipe was birthed out of craving for deep flavor. The smoked paprika pairs well with the intense heat of the chipotle peppers. Chipotle peppers are jalapeños that have been left on the vine to mature and turn red, basically to over-ripen, then they are smoke dried. A process that eliminates all the water in the pepper therefore leaving a flavor packed smoky pepper taste. This is one of our staples for all our large gatherings and just plain ole rainy days. We serve it alongside cornbread and a green salad with a tangy lime dressing. The flavor in this chili will not disappoint!
WHAT YOU NEED
1 red onion diced
2 cloves of garlic minced
2 tbsp smoked paprika
1 tbsp chili powder
3-5 dried chipotle chiles depending on how spicy you want it.
Salt and pepper to taste
3 15 oz cans black beans
1 15 oz can pinto beans
1 15 oz can kidney beans
1 28 oz can roasted diced tomatoes
1 package boneless skinless chicken thighs diced
HOW YOU PREPARE IT
Pour 1/2 cup boiling water over dried chipotle chiles. Leave until softened. About 30 mins. Then pour chiles and water into high powered blender. Blend until smooth. Add more warm water if necessary to make a smooth paste.
Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened. Add the garlic and sauté for another minute. Add the spices and stir to coat.
Add the rest of the ingredients. Pour the puréed chiles into pot and stir. Simmer the chili, covered, for 35-40 mins. Taste and adjust salt and spices if necessary.
Enjoy!
(Continue to PAGE 3 for our Spicy Mexican Quinoa Salad recipe.)
