Author Notes
Not your average chili, this version is filled with spicy shredded chicken, black beans, tomatoes and a nice smoky hit of chipotle pepper. Serve with a creamy topping of avocados and greek yogurt, some bright cilantro, and a splash of hot sauce, and you just might find yourself in chili nirvana on a cold winter's day. —Sarah | Wisconsin from Scratch
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Ingredients
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1 1/2 pounds
Chicken breasts
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3
Cloves of garlic, minced
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2 tablespoons
Fresh lime juice
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1 1/2 tablespoons
Ground cumin
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1 tablespoon
Chile powder
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1 tablespoon
Chipotle chile powder
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1 teaspoon
Salt
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1/2 teaspoon
Dried oregano
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1/4 teaspoon
Cayenne pepper
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2 cups
Water
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15 ounces
Canned black beans
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14.5 ounces
Canned fire roasted diced tomatoes (such as Muir Glen)
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6 ounces
Canned tomato paste
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chopped avocado, cilantro, greek yogurt or sour cream, and hot sauce for serving
Directions
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Place the chicken breasts in a large pot or dutch oven. Add the garlic, lime juice, cumin, chili powder, chipotle, salt, oregano, cayenne, and water. Bring mixture to a boil, then reduce heat to low and simmer, covered for 30 minutes.
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Remove chicken breasts from pot and shred, using 2 forks. Return shredded chicken to liquid in pot and continue to simmer, uncovered, for an additional 10 minutes.
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Add the beans, tomatoes and tomato paste, stirring to combine. Bring to a boil, reduce heat to low, and simmer for at least 20-30 minutes, until chili thickens slightly. Ladle into bowls and serve topped with cilantro, avocado, greek yogurt or sour cream, and a dash of hot sauce if desired.
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