Adobo Chicken Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb chicken, cooked, shredded
2 tbsp olive oil
1 red onion, diced
2 red bell peppers, chopped into small pieces
1 small butternut squash (1˝ pounds), peeled and chopped into 1 cm cubes (I buy already chopped butternut squash and just cut it into smaller pieces)
4 teaspoons of minced garlic
1 tbsp chili powder
3 tbsp chopped chipotle pepper in adobo sauce (found in Mexican section of your grocery store)- start with 3 tbsp and add more to taste, I thought mine was just right with 4 tbsp
1 tsp ground cumin
1/4 tsp ground cinnamon
2 bay leaves
2 cans black beans (30 ounces), rinsed and drained
1 can corn (15 ounces)
1 can diced tomatoes (14 ounces), including the liquid
2 cups chicken broth (or one 14-ounce can)
salt, to taste
crumbled tortilla chips
optional additional garnishes: chopped fresh cilantro or dried cilantro, red pepper flakes, Tabasco chipotle sauce, avocado slices, light sour cream, and/or shredded cheese
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Directions: |
Directions:1. Heat olive oil in a large pan over medium high heat, add the onion and bell pepper and cook stirring occasionally, until the onions are tender and translucent. Transfer to a large crockpot.
2. To the crockpot, add the shredded chicken, beans, corn, tomatoes, chicken broth, butternut squash, garlic, chili powder, chipotle peppers in adobo sauce, cumin, and cinnamon. Stir to combine and top with 2 bay leaves.
3. Cover and cook on high for 4 hours or cook on low for 8 hours. Taste about halfway through cooking and add more chopped chipotle peppers in adobo sauce if you'd like. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.
4. Serve the chili in individual bowls, topped with crumbled tortilla chips and any of the optional garnishes. Makes 6 servings. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:4 hours and 30 minutes |
Personal
Notes: |
Personal
Notes: One day while we were settling into our new apartment in Tacoma, WA, Nick and I decided to branch out from our normal white chicken chili (introduced to us by Nick's mom- Angele Goff). You can find the white chicken chili recipe on the back of the McCormick White Chicken Chili seasoning mix packet. We follow the south of the border twist that's listed. It's a really great and easy chili recipe. We toss it in the crockpot too. So anyways, back to this new chili recipe... I was going through a butternut squash phase. I love buying the large container of chopped butternut squash at Costco and cooking it up whenever. I needed to use up some of the butternut squash before it went bad, so I looked online for butternut squash chili and found a recipe on Cookie + Kate, a food blog that I follow. I made a few adjustments to Katie's Butternut Squash Chipotle Chili with Avocado, and made it my own by combining the white chicken chili south of the border style with Katie's vegetarian chili. I love meat and I like spicy, so I added chicken, chicken broth, and more chipotle peppers in adobo sauce. I also added a can of corn to increase the vegetable content. Nick tried this chili and determined he liked it better than the white chicken chili, so here it is in our cookbook.
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