This chicken chili should go down in the record books. Two different types of chicken, three different types of beans, herbs and spices, and a little adobo sauce for a smoky flavor. This is a hearty almost stew like chili that is sure to fill you up with its flavorful creation.
Wahoo! We have made it halfway through the week after almost two weeks of vacation and sickness. I think that calls for a celebration. Am I right? Hooray for hump day.
Are you wondering what I baked up for you for this momentous celebration? Maybe something sweet and oh so satisfying? Maybe something of the rich and savory variety.
Nope. I’ve got a hearty chili that is bursting with flavor. Are you utterly confused? Me offering you a chili as part of our celebration? It will all make sense after you try it. This chili is worthy of a celebration.
Have you ever gotten the turkey chili at Panera? Yeah, it wasn’t high on my list either. But then one day when we had stopped there after running 968 errands it was one of the few things that I could eat and I decided to give it a shot. I didn’t have high expectations, but oh gosh, was it good.
About halfway through the bowl, it had already been decided that I needed to create something like this at home. It is not a traditional chili that you would think of and it is not a white chili either. I guess I would put it more into the stew category with all the flavor that chili normally has.
There are about 2,174 ingredients in this chili and it makes a lot (like enough for you and your family and then everyone else on your block). It is not something that you can throw together after work one night, but trust me it tastes better with age. It is perfect to be prepped on the weekend and then eaten throughout the week.
The ratio of ground chicken to shredded favors the shredded variety, but if you want to even it out just reduce the amount of chicken thighs and increase the ground chicken. And this is where the recipe starts, with the chicken thighs. Working in batches brown the thighs in a big (the biggest one you’ve got) dutch oven and then set aside.
Next up is the ground chicken and veggies, onion, carrots, poblano peppers, and garlic to be exact. I like to add the spices to the meat and veggies before adding any liquid just for a quick stir. This helps really incorporate the flavor to the dish.
The liquids, tomatoes and broth, and the chicken thighs go into the pot next. The chili is now ready to simmer and work the flavors together. After about an hour the chicken thighs should be tender enough to be shredded. The shredded chicken goes back into the pot along with the beans. It is almost ready, just a few minutes to heat up the chicken and beans.
The smoky flavor in the chili comes from the chipotle pepper in adobo sauce. This is a strong flavor and can quickly become too spicy depending on your preferred spice level. If you’ve never tried it before or are a little spice adverse, try the chili with just 1/2 tablespoon and depending on how it tastes decide if you want to increase the amount of pepper. It is a distinctive and flavorful taste.
Smoky chicken chili - Two types of chicken, three different types of beans, and a little adobo sauce for a smoky flavor. This is a hearty chili like no other.
- 3 tablespoons olive oil, divided
- 4 pounds chicken thighs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound ground turkey
- 1 cup onions, diced
- 1 1/2 cups carrots, diced
- 1 poblano pepper, diced
- 3 cloves garlic, crushed
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon italian seasoning
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 28 ounces tomatoes puree
- 4.5 ounces green chillies
- 1 tablespoon chipotle peppers in adobo, chopped
- 2 15 ounce can dark kidney beans, rinsed and drained
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1 cup edamame
- 1 cup corn
- 2 tablespoons cornstarch
- 1 tablespoon lime juice
- 1 bunch cilantro, chopped
Heat 2 tablespoons olive oil in a large dutch oven over medium heat. Season the chicken thighs with salt and pepper. Working in batches, brown the chicken thighs on both sides in the dutch oven. Remove from heat.
Heat 1 tablespoon olive oil in the dutch oven. Add the ground chicken, stirring and breaking up until fully cooked, about 5 minutes. Add the onions, carrots, and poblano pepper to the dutch oven. Cook until the veggies start to soften, about 4 - 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Sprinkle the chili powder, cumin, brown sugar, italian seasoning, and red pepper flakes over the meat and veggie mixture. Stir to incorporate about 1 minute. Add the chicken broth, tomato puree, green chilies, and chipotle peppers. Add the chicken thighs back to the pot. Bring to a boil. Reduce heat and simmer for 1 hour.
Remove the chicken thighs from the pot. Remove the meat from the bone and shred the chicken. Add the shredded chicken back to the pot along with the kidney beans, garbanzo beans, edamame, and corn. Simmer for 30 minutes until the beans are heated.
Mix the cornstarch with 1/4 cup water, stirring until fully dissolved. Add to the chili along with the lime juice. Cook about 4 minutes until the chili has thickened, stirring often. Serve the chili topped with cilantro.