My future sister-in-law brought this healthy recipe to my attention. I really like it because it’s vegan/vegetarian friendly, all you have to do it leave out the chicken, add an additional can of beans, and substitute vegetable broth for the chicken broth.
As usual, I did make some modifications. When I first made it with the recipe it came out way to watery for my tastes. I like my chili a little on the thick side.
It’s pretty quick too. Pre-cook the chicken and it’ll take about 30 minutes. I like to make this in my Instant Pot. You can sauté the veggies in it and them program it to slow cook for however long you need. I can start this first thing in the morning and have it ready for dinner by the time I get home.
- 1 tablespoon of olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 4 or so minced cloves of garlic (to taste)
- 2 chipotles in adobo, chopped*
- 2 cups chicken stock or vegetable stock
- 1 chicken breast, shredded (leave out to make vegetarian)
- 2 (15-ounce) can beans, rinsed and drained (your choice of type, I like black and pinto)
- 1 (15-once) can of fire-roasted diced tomatoes
- 1 (6-ounce) can of tomato paste
- 1 tbsp cumin
- 1 tsp ancho chili powder
- salt & pepper to taste
Heat the oil over medium-high heat. Add onion, poblano and bell pepper and sauté for 7 minutes, stirring occasionally, until the onions are soft. Add in the garlic and chipotles in adobo and sauté for another minute, stirring occasionally.
Add in the rest of the ingredients, stir it together, and bring to a simmer. Cover, reduce the heat to medium-low, and continue simmering for another 10-15 minutes.
*Why the asterisk? Chipotles are a tricky thing, you never know how hot they’ll be. So if you’re heat sensitive then you might want to start out with just one. If it’s not enough then you can add another. Or add additional Ancho chili powder.
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