Name: Chipotle Chicken Chili with Chickpeas & Sweet Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds boneless, skinless chicken breasts or thighs; coarse kosher salt & ground black pepper, to season; 1 medium yellow onion, diced; 2 red or orange bell peppers, diced; 2 medium sweet potatoes, diced; 4 cloves garlic, finely chopped or grated; 1 tablespoon chili powder; 2 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3 chipotle peppers (from a can, with adobo sauce), finely chopped; 2 tablespoons tomato paste; 1 12-ounce bottle beer (use your favorite light beer); 1 15-ounce can fire-roasted tomatoes; 1 28-ounce can crushed tomatoes; 2 15-ounce cans garbanzo beans, drained & rinsed; 4 cups finely shredded kale

Description

Chipotle turkey chili is healthy, comforting, & full of modern flare – smoky heat of chipotle peppers, sweet bites of sweet potato, nutrient-dense kale, & a little touch of cinnamon for some warmth. The perfect cozy comfort food dinner. You can even swap out the chicken for turkey & use up your thanksgiving leftovers!

Ingredients

Scale

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts or thighs
coarse kosher salt & ground black pepper, to season
1 medium yellow onion, diced
2 red or orange bell peppers, diced
2 medium sweet potatoes, diced
4 cloves garlic, finely chopped or grated
1 tablespoon chili powder
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 chipotle peppers (from a can, with adobo sauce), finely chopped
2 tablespoons tomato paste
1 12-ounce bottle beer (use your favorite light beer)
1 15-ounce can fire-roasted tomatoes
1 28-ounce can crushed tomatoes
2 15-ounce cans garbanzo beans, drained & rinsed
4 cups finely shredded kale

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Instructions

Brown the chicken: Add the olive oil to a large Dutch oven or pot over medium-high heat. Pat the chicken dry with paper towel, then season generously with 1 teaspoon each kosher salt and ground black pepper. Carefully add the chicken to the pot, working in batches as needed to avoid overcrowding. Cook for 3-4 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point – that’s fine!
Cook the veggies: Reduce the heat under the pot to medium. Add in the diced onion & peppers, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add in the sweet potatoes, stirring to combine.
Add the spices: Add the garlic, chili powder, cinnamon, coriander, cumin, smoked paprika, chipotle peppers & tomato paste to the pot, stirring to coat the veggies. Cook for 2-3 minutes, to allow the spices to bloom.
Deglaze: Slowly pour the beer into the pot, using a wooden spoon to scrape up the browned bits that have formed on the bottom of the pan. Bring to a boil & allow the beer to reduce slightly.
Build & simmer the chili: Add the tomatoes & garbanzo beans to the pot, & return the browned chicken thighs back into the pot. Stir to combine. Bring the chili to a boil and reduce to a simmer for about 20 minutes, allowing it to thicken slightly.
Finish the chili: Remove the chicken thighs from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot, along with the shredded kale. Stir to combine. Cook 2-3 minutes, until the kale has softened. Taste and season with additional salt or ground black pepper as needed.
Serve: Ladle the chili in individual bowls & finish with toppings of choice – pepper jack cheese, guacamole, chopped cilantro, & crackers, etc. Enjoy!