This is a perfect chili for cooler fall nights. We just had some this evening after an invigorating walk by the bay where we had fun observing some sea creature swimming just below the surface (and blowing water at one point!). We’re still not sure what it was. A dolphin, maybe?
Even more perfect, though, is the fun you’ll have saying the name, Smoked Chipotle Chicken Chili, 5 times in a row during dinner. It’s quite the tongue twister and our girls were in fits laughing as we all took turns. Brance had us beat. Although, Haddie did a surprisingly good job and Abigail probably won for being the cutest :).
- 2-3 boneless chicken breasts
- 2 (15 oz) cans of black beans
- 1 (15 oz) can of tomato sauce
- 1 (15 oz) can of diced tomato
- 1 medium onion, diced
- 1 tsp smoked paprika
- 1/4 tsp chipotle chile (1/8 if you can’t handle much heat)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp olive oil
- 2 cloves of garlic, minced
- Fillet the chicken breasts so that each breast is now 2-3 thinner slices. Lay them flat on the cutting board and salt and pepper each piece.
- Heat 3 tbsp of oil in the skillet (preferably iron). Once the oil is very hot, almost smoking, place chicken fillets flat in the pan. Brown on both sides, cooking until the chicken is done (165 degrees F). Remove chicken from the pan and slice into horizontal pieces. Set aside.
- Reduce heat in skillet to medium and add diced onion (add an additional tbsp of olive oil if necessary – the oil will also flavor the chili). Sauté until slightly tender. Add minced garlic and cook for an additional minute.
- Add tomato sauce, diced tomatoes, black beans, and spices. Stir in sliced chicken.
- Simmer on low, with a lid, for another 15-20 minutes (or until ready to serve), stirring occasionally.
Top with your favorite chili toppers: cheese, diced onion, sour cream etc. Then serve with crackers or corn muffins and enjoy!!!