So it was more of the same for me this past weekend, which wasn’t completely a bad thing I guess. It’s kind of ridiculous, but the three things I’ve mastered best in the last week include: sitting on the couch, sitting on my bed and doing a bit of walking back and forth in the house for various, random reasons. HA! As you can imagine, I’m going stir crazy. I seriously haven’t left my house since last Monday. I haven’t even gone outside to get some fresh air. Jeez!
Any who, since I woke up to a wintery cold morning the other day, I wanted to share this new chili recipe. Of course, since it’s Colorado, the snow had completely melted away within hours and the sun was shining bright. I’m still going with the chili vibe for today though, because it is still winter after all. 😉
Just a quick note about this chili: I’ve made it a number of times and every time I do, I make it a little bit different. Sometimes I add only 1/2 lb. of ground hamburger, sometimes I add more chipotle peppers and other times I add less spices. Ultimately though, I enjoy the ground chicken which lends to a lighter/healthier chili. So just use this as a guide. Kinda make it your own and have fun!
30-Minute Stovetop Chicken Chipotle Chili
- 1 tbsp Vegetable or Canola Oil
- 2 cloves Garlic, minced
- 1 medium Green Bell Pepper, diced
- 1 small Yellow Onion, diced
- 1 lb. Ground Chicken or Hamburger, crumbled
- 2 14.5 oz cans Hunt's Fire Roasted Diced Tomatoes
- 1 16 oz can Bush's Best Dark Red Kidney Beans (liquid included)
- 2 16 oz cans Bush's Best Pinto Beans (liquid included)
- 2 Chipotle Peppers in Adobo Sauce, diced
- 1 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 3/4 tsp Salt
- Garlic Salt, to taste
- Freshly Ground Black Pepper, to taste
- In a large pot, add the oil and garlic and sauté on medium-high heat until aromatic; about 30-40 seconds. Add both the onion and green pepper and cook until the onion is translucent; about 3-5 minutes.
- Add the chicken and season it with some pepper and garlic salt. Brown for about 8 minutes and then strain.
- Add the meat and remaining ingredients to the pot and simmer for 15 minutes on medium-low heat.
- Ladle into bowls and top with avocado, cheese, cilantro, onion and sour cream. Serve with warm tortillas or crackers.