Chipotle Chicken Chili

Finished chili

Baby it’s cold outside. No joke. Like “high of 5 degrees” cold. School was cancelled and we’re housebound and trying to stay warm. Chili on the stove seemed like the perfect thing to combat the chilly outside.

I’ve always liked chili well enough, but found many recipes left me feeling heavy and blah after eating them. And then there’s the standard unicolor effect – most chilis are not terrifically aesthetically pleasing. This one, however, is lighter, feels cleaner on the palate, and is studded with corn and black beans for a more colorful presentation. And the chipotle adds just the right amount of heat for me, though you could certainly kick it up or bump it down – whatever your preference!

I’ve been making this chili for years, but most recently over the holidays for a family gathering. It got two thumbs up, so I thought I would pass it along now. I hope it helps you beat the cold outside.

Chicken ready for roasting

onions and garlic

chopped onions

peppers and cumin

sauteed onions, garlic. and spices

crushed tomatoes

corn and black beans

chopped chicken

Chili in pot!

Chipotle Chicken Chili
Serves 8

2 large yellow onions, chopped
4 cloves garlic, minced
2 Tbsp olive oil
2 chipotle peppers in adobo, chopped
2 tsp adobo sauce
2 tsp ground cumin
2 tsp chili powder
2 cups frozen corn kernels
2 14-ounce cans black beans, rinsed and drained
2 29-ounce cans of whole peeled plum tomatoes in puree, undrained and hand crushed
4 spilt chicken breasts, bone in, skin on
salt
pepper

1.  Preheat oven to 350 degrees.
2.  Rub the chicken breasts with olive oil and sprinkle with salt and pepper.
3.  Roast the chicken for 35-40 minutes, or until just cooked.
4.  While the chicken is roasting, saute the onions in the 2 Tbsp olive oil over medium-low heat for about 10 minutes or until translucent.
5.  Add the garlic and cook for 1 more minute.
6.  Add the chipotle peppers, cumin, and chili powder and cook for one moire minute.
7.  Add the adobo sauce and tomatoes to the pot.
8.  Bring to a boil, then reduce the heat and simmer, uncovered, for 20-30 minutes, stirring occasionally.
9.  When the chicken is cool enough to handle, remove the meat from the bones and skin and cut into 3/4 inch chunks.
10.  After the tomato/onion/spice mixture has simmered for 20-30 minutes, add the chunked chicken, black beans, and corn to the pot.
11.  Simmer for another 20 minutes, then serve.

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