Chipotle Chicken Chili
Updated: Jan 29, 2018
2 dried chipotle chilis, stems and seeds removed
3 cups boiling chicken stock, divided
2 lbs tomatillos, husked, rinsed well
¼ cup oil, plus more if needed
4 lbs, boneless, skinless chicken thighs, cut into 1 inch cubes
1 red bell pepper, cored, seeded, and finely chopped
1 large poblano pepper, seeds removed, and finely minced
2 large onions, chopped
¼ cup minced garlic, divided
2 Tbs ground cumin
coarsely ground black pepper
¼ cup cornmeal
1 – 19 oz can cannellini beans
½ cup roughly chopped fresh cilantro
shredded cheddar cheese
Place the 1 cup of boiling stock in a small bowl and add the dried chilis. Cover and allow to reconstitute for about 20 minutes. Pour the chilis, the stock, and tomatillos into a blender and puree until smooth.
Heat the oil in a large skillet over medium high heat. Sauté the red pepper, poblano, onions and garlic until softened. Scrape into the slow cooker.
In the same skillet sauté the chicken until a little browned on each side, add more oil if necessary. Stir in the cumin and cook until toasted and fragrant.
Scrape the chicken into the slow cooker along with the contents of the blender, 2 cups of chicken stock, and a big pinch of salt and pepper. Cook on low for 3 hours.
Add cornmeal and beans simmer for another 1 hour. Stir in cilantro. Taste and adjust seasoning to your taste.
Serve garnished with sliced avocado, additional cilantro, a sprinkle of cheese, and a dollop of sour cream.
If you’re not into spice the chipotle and/or poblano peppers can be left out or reduced.
If you don’t have chicken stock on hand you can substitute vegetable stock, make the equivalent amount with bouillon, or use water.
Any cut of chicken will work but if you’ve got pork or sausage you need to use up you can substitute or use a combination.
Don’t have cannellini beans? That’s ok, use whatever canned bean you have.
Not everyone likes cilantro. You can leave it out altogether or serve it only as a garnish.