Fiery Chicken Chili
The ultimate comfort food, Fiery Chicken Chili is a warm hug in a bowl! With tender chicken, hearty beans, and a fiery kick, this easy weeknight dinner will have you craving more. Serve it topped with fresh avocados and cheese for a satisfying meal you won't want to miss!
Equipment
- Frying Pan
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions chopped
- 4 medium garlic cloves thinly sliced
- 4 teaspoons dried oregano
- 2.5 teaspoons ground cumin
- 1.5 teaspoons salt
- 1 teaspoon paprika
- 1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
- 3 pounds skinless, boneless chicken thighs thinly sliced
- 2 28-ounce cans diced tomatoes with their juices
- 3 15.5-ounce cans pinto beans rinsed and drained
- chopped avocados for serving
- cilantro for serving
- grated cheddar for serving
- chopped scallions for serving
- sour cream for serving
Instructions
- In a large, heavy saucepan, heat the olive oil over medium heat. As it warms, you'll notice the oil shimmering slightly. This is the perfect temperature to start cooking. Be patient; let it heat up to ensure a good sear.
- Add the chopped onions and cook, stirring occasionally. You want them to soften and turn translucent, which takes about 5 to 7 minutes. The smell will be intoxicating, and you'll start to see them turn a lovely golden color, bringing out their natural sweetness.
- Next, stir in the garlic, oregano, cumin, salt, and paprika. Cook for another minute or two until the spices are fragrant. This step is crucial, as it allows the spices to bloom, infusing the oil and onions with flavor.
- Add the finely chopped chipotle chile along with 1 tablespoon of adobo sauce. As you stir it in, you'll notice the chili turning a deeper color, which is a sign of the upcoming heat. Let it cook for an additional minute.
- Now, it's time to introduce the chicken to the mix. Stir well, ensuring that all the pieces are coated with the spice mix. Cook for about 2 minutes, just until the edges begin to turn opaque.
- Pour in the diced tomatoes and their juices, followed by the rinsed and drained pinto beans. Stir everything together, allowing the ingredients to combine beautifully.
- Bring the mixture to a boil. Watch carefully as it bubbles; this is where the magic happens. Once boiling, lower the heat so it simmers gently. Cover the pot and let it simmer for about 10 minutes. This allows the flavors to meld and develop.
- After 10 minutes, uncover the pot and increase the heat again to bring it to a brisk simmer. You want to stir often, watching as the chili thickens. This usually takes about 25 to 30 minutes. The longer it simmers, the more concentrated and flavorful it becomes.
- Once thickened to your liking, taste and adjust the seasoning, adding more adobo sauce if desired. This final step ensures that every bite is just right.
- Serve the chili hot, garnished with your choice of toppings: avocado, cilantro, cheese, scallions, and sour cream. Each topping adds a unique texture and flavor, enhancing the overall experience.
Notes
- Storage: Store leftover chili in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave before serving.
- Freezing: You can freeze the chili for up to three months. Just portion it into freezer-safe bags or containers for easy thawing later.
- Pairing: Serve with crusty bread or over rice for a heartier meal. It's also fantastic with cornbread on the side.
- Vegetarian Option: Replace chicken with mushrooms or additional beans for a vegetarian twist.
- Spice Variation: Experiment with different types of beans or add vegetables like bell peppers or zucchini for extra nutrition.
- Serving Style: Create a chili bar with various toppings like jalapeños, lime wedges, or tortilla chips, allowing guests to customize their bowls.