I don’t know how I lived without making chili until this year, but now I keep wanting to make more and more 🙂 Of course, I do need a break from time to time and some variety, so this time I made a chicken chili adapted from here.
- 2 Tbsps olive oil
- 1/2 large green pepper
- 1/2 onion
- 1/2 green jalapeño
- 1 serrano pepper
- 3 garlic cloves
- ~1 lb skinless boneless chicken thighs
- 1/2 Tbsp ground cumin
- 1/2 Tbsp dried oregano
- salt & pepper
- 1 Tbsp tomato paste
- 1 can diced tomatoes with juices
- 1 can white beans with juices
- 3 chipotle chiles in adobo sauce diced
Chop the veggies. Remove fat from the chicken thighs and cube them into bite size pieces.
Heat oil in a large skillet over medium heat. Add the veggies and cook until softened (~5 min). Add chicken pieces and cook until they are no longer pink on the surface (5-10 min).
Bring to a boil, then reduce to a simmer and cook it for 1-3 hrs. If you are in a hurry, you can stop it after 30 min, but I prefer my meat to fall apart in the chili. Adjust seasoning if needed. Serve with fresh bread.
As you noticed I didn’t add any chili powder to my chili, but you can add 1-1/2 Tbsps instead of the serrano pepper. My chili turned out pretty spicy so it definitely didn’t need the extra spiciness from the chili powder 😉