Smoky Red Chicken Chili with Beans
Use ground chicken to make this red chicken chili in about 30 minutes. It's layered with the flavor of smoky pantry spices, chipotle pepper, and tomato paste to make a hearty chili with canned beans.
Ingredients
Spice Blend
- 1 tablespoon (15 g) ground cumin
- 1 tablespoon (15 g) ground coriander
- 1 tablespoon (15 g) smoked paprika
- ¼ teaspoon cayenne pepper
Chili
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 white or yellow onion chopped
- 2 garlic cloves finely chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper chopped
- 1 pound (450 g) ground chicken spicy chicken sausage, removed from the casing
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons chopped chipotle chili in adobo sauce
- 3 15-ounce cans white navy beans or pinto beans drained
- 1 ½ cups (375 ml) chicken broth or water
- 1 ½ teaspoons kosher salt plus more to taste
- ¼ cup chopped cilantro
- 2 cups (225 g) grated cheddar or Monterey Jack cheese
Garnish ideas
- Sliced avocado
- Tortilla chips
- Sliced jalapeno
- Lime wedges
Instructions
Chili spice blend
- Stir together the cumin, coriander, smoked paprika and cayenne pepper in a small bowl. Tip: Double or triple the amount and store in jar for another dinner.
Make the chili
- Heat the oil in a wide pot or Dutch oven. Add the onion, garlic, bell pepper and jalapeno and cook 3-5 minutes over medium heat, until the onion is softened.
- Add the crumbled chicken or sausage to the pot. Cook until the meat is no longer pink, stirring frequently to break the meat into pieces.
- Stir in the ground spices. Let the spices cook in the oil for about a minute to bloom their flavor.
- Stir in the tomato paste, chipotle pepper, beans, water and salt. Bring to a simmer. Turn down the heat to a gentle simmer, partially cover the pot and cook 25 minutes, stirring occasionally. Turn off the heat and stir in the cilantro and 1 cup of the cheese.
- Serve the chili in bowls, topped with additional cheese and all the garnishes you enjoy.
Video
Notes
- To store the chili, put it in a sealed container and refrigerate up to 1 week. Reheat on the stovetop with additional water or stock if it has thickened too much. Remember to check the seasoning if you do add more liquid, as it will dilute the flavor a bit.
- To freeze the chili, cool completely and pack into a freezer container. Freeze up to 1 month. Defrost overnight in the refrigerator or using the defrost function on a microwave before reheating.
Nutrition
Calories: 366kcalCarbohydrates: 11gProtein: 22gFat: 27gSodium: 1632mgFiber: 2gSugar: 4g
