Rich chicken chili with just a little kick!
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To Make This Recipe You Will Need:
- yellow bell pepper
- onion
- chili powder
- thyme
- cinnamon
- allspice
- chicken breasts
- salt
- black pepper
- extra virgin olive oil
- tomato sauce
- diced tomatoes
- black beans
- mixed beans, kidney/pinto
- chicken broth
- jalapeño peppers
- cilantro
- semi-sweet chocolate chips
- Dutch oven or soup pot
- Suggested toppings: sour cream, grated cheese, sliced scallions, etc.
This chili is full of flavor, but is quick enough to make on a busy weeknight.
To begin, dice up a yellow bell pepper and a medium sized onion.
Measure out 3 tablespoons of chili powder, 1 1/2 teaspoon thyme, 1 teaspoon of cinnamon, and a half teaspoon of allspice. Set it aside.
Cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Sprinkle them with some salt & pepper.
In a Dutch oven, heat a tablespoon of extra virgin olive oil over medium heat. Toss in the pepper and onion. Cook them about 2 minutes or until they are tender.
Toss in the chicken, and cook it about 2 minutes, until the chicken is mostly white on the outside. Then stir in the spices.
Add in a 14-ounce can of diced tomatoes and a 14-ounce can of tomato sauce.
Next, toss in a 14-ounce can of rinsed and drained black beans and a 14-ounce can of rinsed and drained mixed (pinto/kidney) beans.
Pour in a cup and a half of chicken broth. Then toss in some sliced, pickled jalapeño peppers…1 to 2 tablespoons.
And finally, toss in a tablespoon of dry cilantro. If you have fresh, use about a quarter cup.
Stir this all together, put a lid on, and let it simmer together over medium low heat for about 10-15 minutes. Stir occasionally.
Now for the last ingredient….turn off the heat and stir in 2 tablespoons of semi-sweet chocolate chips. Trust me.
Stir them in until melted.
Serve the chili topped with some sour cream, grated cheese, or whatever you like.
I serve mine with some super-simple Skillet Cheddar Biscuits.
Enjoy!
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