In what may go down as one of the mildest and warmest winters in Twin Cities history I still feel the need to eat copious amounts of soups, stews and chili. While it may be mild, it is still averaging in the high 20’s. Freezing by some people standards.
Scott requested a new chili and he wanted it smoky and spicy. That I can do. So I came up with this recipe and broke out chili powder and chipotle chili powder and paired with with fire roasted tomatoes with green chilies. Spicy enough for you?
Smoky and Spicy Chicken Chili
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients (Serves 4)
- 1 onion, finely diced
- 3 tbsp olive oil
- 2 cloves garlic, finely diced
- 2 14.5 ounce cans diced fire roasted tomatoes with green chilies (I used Muir Glen)
- 2 14.5 ounce cans red kidney beans, drained and rinsed
- 3 14.5 ounce cans chicken broth, low sodium
- 1 tbsp cumin
- 3 tbsp chili powder
- 1 tsp ground chipotle chili powder
- 1 pound chicken breasts, cut into pieces
In a large dutch oven heat olive oil over medium to medium high heat.
Add in onions and garlic, cook for around 2 minutes.
Add in chicken and cook for 4-5 minutes.
Pour in beans, broth, spices.
Simmer for 20 minutes.