Mexican Chicken Chili
With so many different types of chili to choose from, it's nearly impossible to get tied down to the same type. Each time you make a chili recipe, you have the chance to make something warm, hearty, and new! With this recipe, our in-house chef utilized chicken for the protein, which was a nice change up from the standard beef chili recipes. You may have also noticed that there are beans in this chili. We recognize that there is some heated debate around the question "do beans belong in chili?" but we think that if you want beans in your chili, you can have them and it doesn't do any harm! Chili, with or without beans, is a seriously cozy dinner that usually yields some seriously delicious leftovers for the next day, too!
We've made this recipe before with cumin and chipotle, but this time we decided to incorporate our Organic San Antonio Chili Powder into the dish instead, as it gives this particular type of chili a real depth of complex flavors. It's hot but not incredibly spicy, so you can enjoy just a bit of a zingy heat without drowning out the rest of the nuanced flavors of the chili. If you are looking for a bit more heat, add a pinch of Chipotle Morita Chile Powder!
What Should I Serve with Chili?
Chili is a dynamic dish you can serve a variety of sides with. Try the classics like cornbread or pasta salad. Corn on the cob, macaroni and cheese, fried mushrooms, and sliced green bell peppers are also good sides for chili. If you are looking for a nice dessert to complement this particular chili, dark chocolate brownies are perfect!
Can You Substitute the Canned Beans for Dry Beans in Chili?
Yes, you can substitute canned beans for dry beans in your chili recipe. Just be sure to soak the beans overnight before you use them in your recipe so they will have enough time to rehydrate and will cook properly.
- 3 Cups Cannelini beans, fresh or canned
- 1 Tbsp Vegetable oil
- 1 Jalapeno, seeded, deveined and minced
- 2 Poblano, Anaheim, or Hatch chiles, seed, deveined and diced
- 1 Vidalia onion, diced
- 1 Cup fresh, canned or frozen corn
- 4 Garlic cloves, minced or pressed
- Kosher salt and black pepper to taste
- 2 Tbsp Organic San Antonio Chili Powder
- 4 Cups chicken stock, unsalted
- 4 Tbsp fresh lime juice
- 3 Cups shredded chicken
- Chopped cilantro
- Lime wedges
- Sour cream
- If using canned beans, rinse and drain. Take 1 ½ cups of the beans and mash them until they are a chunky consistency. Set aside.
- In a Dutch oven, heat 1 Tbsp vegetable oil to medium-high heat. Add chiles and onion and cook 3-4 minutes. Add garlic and cook an additional 1-2 minutes, or until soft. Add Organic San Antonio Chile Powder and mix well, cook an additional minute. Add chicken stock and lime juice and bring to a simmer. Add beans, corn and simmer for 20 minutes. Add chicken, salt and pepper to taste. Simmer for 1-2 minutes, or until the chicken is heated through. Remove from heat.
- Garnish with cilantro, limes and sour cream and serve.