This lean and smoky chili gets most of its flavor from freshly ground chipotle powder and a strong base of peppers and aromatics. Many times when using chicken breast in recipes I like to incorporate some dark meat for fat and flavor, but here I opted for just chicken breast as a culinary health challenge and did not sacrifice any flavor.
- 2 red bell peppers
- 2 poblano peppers
- 6 scallions
- 1 large white onion
- 3 cloves garlic
- 1 jalapeño pepper
- 1/4 cup olive oil
- 1 bay leaf
- 2 pounds ground chicken
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground chipotle powder
- 1 teaspoon ground cumin
- 1 tablespoon ground thyme
- 1 tablespoon ground Mexican oregano
- 28 ounce can of whole tomatoes
- 3 cups chicken stock
- 2 heaping tablespoons tomato paste
- 15.5 ounce can of white navy beans
- Roast poblano and red bell peppers on a gas stove over open flame until charred on all sides. Set peppers aside for 15 minutes to cool.
- Meanwhile dice scallions, white onion, garlic. Remove core, ribs and seeds of jalapeño pepper, and dice finely. Once charred peppers have cooled, remove skins, inner ribs and seeds. Dice flesh peppers and combine in medium bowl with scallions, onion, garlic, and jalapeño.
- In a large, deep pot over medium heat, saute onion, pepper mixture and bay leaf in olive oil until onion are transparent, stirring frequently. Add chicken and season with chipotle powder, cumin, thyme, Mexican oregano and kosher salt. Break up chicken and incorporate seasonings evenly into mixture.
- In a medium bowl, crush whole tomatoes with pastry blender until desired texture is achieved. Add tomatoes, chicken stock, tomato paste and navy beans.
- Simmer chili on low heat for 3 hours with the lid off, allowing the chili to cook down and thicken. Stir occasionally and be careful not to overheat to an aggressive boil.
Yield: 8 – 10 servings