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Chicken Chili

Posted on | April 13, 2010 | No Comments

Though it is spring, we are still having a few days where it is nippy outside. It’s been rainy and overcast, and the spring wind still has a cool bite to it. Therefore, I think chili is not out of season just yet. This chili is a little bit more “springy” with all the tomatoes, fresh bell peppers and black beans. This is a great recipe to do in the crock pot so it will be ready when you get home. The kids loved it and the hubby and I did too. Andrew (my six-year old) asked for another bowl of this instead of dessert an hour after dinner, and that’s saying A LOT. As most chili goes, this gets even better as the flavors meld, so it’s great left over. Next time I make this, I’m going to make a double batch and freeze half. You can put the frozen chili in the crock pot on low in the morning and let it simmer all day.

Chicken Chili

3 boneless, skinless chicken breasts
4 cups chopped yellow onion (2-3 onions)
2 cloves garlic, minced
1/2 each of a yellow, green, red and orange bell pepper
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce
2 tsp. kosher salt
1 (28 oz.) can whole peeled tomatoes in puree, not drained
2 cans fire roasted diced tomatoes, not drained
2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)

Directions:
Place the bell pepper, onion and chipotle chile in the food processor and pulse until all are diced. Place in the crock pot. Place the whole tomatoes in the bowl of the food processor.  Pulse briefly so the tomatoes are cut to large chunks.  Add the tomatoes with the puree and the fire roasted tomatoes to the crock pot.  Add the garlic, spices and beans to the pot and stir everything together. Place the chicken breasts on top and cover. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove the chicken breasts and shred, then return to the chili. 

Source: Adapted from Annie’s Eats

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