Chipotle Chicken and Black Bean Chili
Recipe by Carrie Licht
Ingredients |
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2 lbs Boneless skinless chicken breast, cubed
2 cups chopped yellow onions
1 tbsp minced jalapeno pepper
2 15oz cans of diced tomatoes in juice
2 15oz cans of black beans and liquid
1 cup Ancho Chili Powder (see recipe below)
2-3 canned chipotle peoppers in adobo sauce
Tobasco Brand Chipotle Sauce, to taste
Fresh cilantro, limes and grated white cheddar cheese to top chili
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How to Make It |
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Heat 1 tbsp of oil over medium high heat. Add chicken and cook, stirring until browned on all sides, about 5 minutes. Transfer to a plate. Add remaining 1 tbsp of oil to pan and heat. Saute onions and jalapeno for about 3 minutes. Add the garlic, salt, cayenne and chipotle. Cook for 1 minute.
Add tomatoes with their juices and the stock. Add 2-3 tbsp of Ancho Chili powder. Bring to a boil; turn to low-medium heat and simmer until thickened, 7-10 minutes.
Turn heat to low and add black beans and return chicken to pot and cook another 30 minutes. Taste and add more Anchor Chili powder if desired. Add Tobasco Chipotle Sauce to taste, add in fresh cilantro.
Before serving add lime juice to taste. Serve with grated white or yellow cheddar cheese, slice of lime and cilantro leaves. |
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Ancho Chili Powder
Makes one cup.
Ingredients |
3 Ancho chilies, seeded and hand-torn into pieces
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How to Make |
Toast the ancho chili pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Add the remaining ingredients and pulse again to combine.
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