Chipotle Chicken Chili with Avocado and Greek Yogurt
This chili was inspired by our tough economy. Our family has been hit so we have been trying to turn ordinary ingredients and leftovers into great dishes. I hope you enjoy it!
I submitted this recipe to the today show recipe contest..hope I win!! Cross your fingers!
1 lb ground chicken, or 4 leftover chicken breasts shredded
2, 15 oz. can black beans
2, 15 oz. cans kidney beans
2, 15 oz can low sodium diced tomatoes, pureed
1/2 a jar marinara sauce
1/4 c. raisins, pureed with adobo
1/2 a can chipotle in adobo, pureed 2 tbs. tomato paste
2 stalks celery, chopped 2 carrot sticks, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced 3 tbs. chili powder
1-2 tsp. cayenne (or less if cooking time is diminished..it mellows!)
2 tsp. cumin
2 tsp. paprika
1 tsp. oregano
First start by pureeing all of the ingredients in a food processor to get the mise en place ready. The tomatoes, chipotles, and raisins. Set aside. If using raw ground meat, brown the meat in a large dutch oven and then re move to set aside to drain off any extra fat. If using leftover meat, this step can be skipped.
Chop all of your vegetables up and add to a large dutch oven and saute over medium heat in the same dutch oven. Once they have softened and gotten some color (about 10 minutes) add in the tomato paste, chipotles, raisins, garlic, and chili powder. Cook for another two minutes. Add in about 1/4 cup of water to deglaze the dutch oven slightly before you add any of the extra ingredients.
Add in the remaining ingredients: tomatoes, drained and rinsed beans, spices, marinara sauce, and meat.
Bring to a boil and lower heat and simmer for at least 2 hours, if not longer. Enjoy topped with jack cheese, avocado, and greek yogurt. A side of cornbread never hurt either. Cooks note: the first time I made this chili, I simmered it for about 2 1/2 hours, and the second time I made it, I made it in the morning and it sat on the stove all day. The flavor was very developed and decadent.