My family loves chili…especially living in the midwest with our cold winter months. I have my go-to chili recipe that I have been making for years and it’s great, but I was excited when I came across this recipe in Seriously Delish by Jessica Merchant. A different spin on the traditional chili recipes that we are used to and it was great! Paired with corn bread muffins…this is some serious comfort food! And the best part was I made it in the morning before leaving for work and left it warming in the crock pot all day so dinner was done when we walked in the door later that evening.
Serves 4 – 6
2 Tbsp extra-virgin olive oil
1 jalapeño chile pepper, seeded and diced
1 1/2 Tbsp paprika
1 1/2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp salt
Pinch of red pepper flakes
3 boneless, skinless chicken breasts, cooked and shredded (I put these in a steamer and cook while preparing the remainder of the dish…then just shred and add to the pot when called for)
1 – 12 oz. jar roasted red peppers, drained and chopped
1 – 14 oz. can cannelloni beans, rinsed and drained
1 – 14 oz. can light or dark red kidney beans, rinsed and drained
4 cups low sodium chicken stock
1 – 28 oz. can diced tomatoes
1/2 cup BBQ sauce (Be aware of the sweetness in the BBQ sauce you choose for this dish if you don’t want your chili extra sweet)
Freshly grated cheddar cheese, for garnish
Sour cream, for garnish
Torn fresh cilantro, optional for garnish
*The original recipe calls for 1 red onion diced and 2 garlic cloves minced which would be added in step 1 w/ the jalapeño. I omit these as my family doesn’t care for onions or garlic.
~Heat a large pot over medium heat and add the olive oil. Add the jalapeño and stir to coat. Cook until it has softened, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt and red pepper flakes. Stir to combine.
~Add the chicken, red peppers, beans, stock, tomatoes, and BBQ sauce and stir well to combine. (You may add a cup or 2 of water at this point if chili needs to be thinned out a bit) Cover the pot and reduce the heat to medium-low. Cook the chili for 20 minutes. Remove the lid and stir. Taste and season w/ more salt, pepper or spice if you desire. Cover and cook for 10 more minutes.
~Top each serving with cheddar cheese, sour cream and cilantro if using. Great served with corn bread.
*When meal is cooked you may transfer to a crock pot on the keep warm or low setting and the chili will be ready to eat whenever you are.