Kickin’ Chicken Chili
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground chicken
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, finely chopped
- 1 large onion, chopped
- 1 jalapeno pepper, seeded and chopped (I left the seeds in mine)
- 1 chipotle pepper in adobo, minced plus 2 tablespoons of the sauce
- 2 tablespoons hot sauce, (I used Franks Red Hot)
- 2 tablespoons hot Mexican chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (15-ounce) can of pinto beans, rinsed and drained
- 3 cups chicken stock (plus more if chili is too thick)
- Greek yogurt (or sour cream)
- Chopped red onion
- Sliced jalapenos
- Fresh cilantro leaves
- Diced tomatoes
- Shredded cheese
- In a large pot, heat the oil over medium-high heat. When the oil is hot, add the ground chicken. Cook and stir occasionally until well browned all over, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onion, and jalapeno pepper. Cook 5 minutes. Add the chipotle pepper and sauce, hot sauce, chili powder, cumin, coriander, and cayenne pepper. Cook 2 minutes.
- Add the tomatoes and beans, and season with salt and pepper. Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
- Adjust seasonings if necessary and ladle into bowls and top with the remaining scallions and suggested toppings if desired.
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