March 11, 2014 § Leave a comment
I thought maybe I’d waited too long to share this recipe. I thought, yesterday, Spring is here. No one wants any more cold weather comfort food. But then, I saw the forecast for Wednesday. Five to eight inches of snow. And I may have cried. But then I thought…
I know I shared a recipe for a white bean chicken chili last month. (It’s excellent.) This recipe for smoky chicken chili has a completely different flavor profile. It has a deep, smoky, lingering spiciness, the result of slow cooking the onions and allowing the chicken to absorb the spices. It takes just a little extra time, but it’s definitely worth it. Also, if you don’t have smoked paprika, I highly suggest you get some to use for this recipe. (I know they sell it at Trader Joe’s!) It really makes the difference, and I don’t believe that regular paprika will have the same effect.
Smoky Chicken Chili
Recipe from How Sweet Eats, on the Tasty Kitchen blog
What you need:
- 4 slices of bacon, chopped
- 1 large yellow onion, diced
- 3 cloves of garlic, chopped
- 1 rotisserie chicken, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 6 cups low-sodium chicken broth
- 1 28-ounce can roasted diced tomatoes
- 4 14.5-ounce cans white beans (use cannellini or Great Northern or both)
- 2 4-ounce cans of diced green chilis
- 1 cup low-fat mozzarella cheese (for topping)
- 1/4 cup fresh cilantro (for topping)
What to do:
In a large stockpot, cook the chopped bacon for 3 minutes. Add the chopped onion and garlic to the bacon and continue to cook, stirring frequently, for 30 minutes. The onions should begin to caramelize and brown.
Now, add the shredded chicken, smoky paprika, onion powder, garlic powder, and cayenne pepper to the pot. Cook for 10 minutes, stirring and pressing the spices into the chicken with a wooden spoon. This helps to infuse the chicken with flavor.
Finally, stir in the chicken broth, diced tomatoes, beans, and green chilis. Allow the chili to come to a slow, rolling boil. Simmer for 20 minutes or so, until the liquid reduces.
Top bowls with some shredded mozzarella and fresh cilantro, if you like. I liked this chili just as well without any extra toppings. Enjoy!
I hope this makes you feel better about this never-ending winter. It makes me feel better.