Smoky Chicken Chili
Published June 5, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3guajillo or dried New Mexico chiles, stemmed and seeded
- ¼cup golden raisins
- 1medium tomato, quartered
- 4cups low-sodium chicken broth
- ¼cup extra-virgin olive oil
- 1cup finely chopped onion
- ½cup finely chopped carrot
- Salt and pepper
- 3garlic cloves, minced
- 2tablespoons tomato paste
- 1tablespoon chipotle chile powder
- ½teaspoon dried oregano
- 1large bell pepper, diced into ½-inch pieces (1½ cups)
- 1(15.5-ounce) can pinto beans, rinsed
- 1rotisserie chicken, meat coarsely shredded (4 cups)
- Tortilla chips, chopped cilantro, sliced radishes, chopped avocado and sour cream, for serving
Nutritional analysis per serving (4 servings)
663 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 59 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 34 grams protein; 1634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small, heatproof bowl, combine chiles and raisins with enough boiling water to completely cover and let stand until softened, 5 minutes. Drain, then transfer to a blender; add tomato and broth and purée until smooth.
- Step 2
In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add garlic, tomato paste, chile powder, oregano and the remaining 2 tablespoons oil; cook, stirring frequently, until tomato paste is caramelized, about 2 minutes.
- Step 3
Add bell pepper and the blended sauce, season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium and cook, stirring occasionally, until peppers are tender, 15 minutes. Add beans and cook uncovered, stirring occasionally and mashing half of the beans, until the sauce has reduced and is slightly thickened, 5 minutes.
- Step 4
Spread shredded chicken evenly on top, cover and turn off the heat. Let stand until chicken is warmed through, about 2 minutes.
- Step 5
Stir the chili once or twice to incorporate. (The chili will continue to thicken as it sits.) Divide the chili among bowls and enjoy with any or all of the toppings.
Private Notes
Comments
Used canned chilies in adobo instead of dried and cannellini beans - yummy! Could easily double beans.
Might want to start with 2 teaspoons of the chipotle chile powder if yours is relatively fresh. SO spicy. Added a second can of beans and a block of Neufchâtel cheese to calm it down enough for a family meal. But the flavors are amazing.
Interesting recipe. I doubled the beans, used black beans, and added a red chile. I also roasted a chicken myself; rotisserie chickens aren't that much of a time saver and they tend to be to dry.
Really complex flavors and relatively easy. I added a chopped, seeded jalapeño and skipped the raisins - hate sweet with savory. Topped with chopped radishes, avocado and sour cream.
Agree with others that you can double the beans and that 2 tbs of chipotle is pretty spicy! Even so - YUM!
This was great! I used a 14oz can of diced tomatoes (fresh not in season), 2 habernero peppers instead of bell as that’s what I had, 2 cans beans - one black one great northern, one small can chilis for the fresh. Penzey’s Chipotle powder, about 3/4 tablespoon and it was plenty spicy! Served w avocado, light sour cream, shredded cheddar, toasted French bread. YUM!