I first made this chili recipe on one of those freakishly cold days that we had this past summer. It was absolutely fantastic. It is not too spicy, loaded with vegetables, and perfect paired with these cornbread muffins. This is a chili recipe you’ll want to make over and over again!
By the way, this recipe makes a lot of chili, but have no fear. It can easily be frozen in individual serving sized portions and thawed at a later date for a quick lunch or dinner!
I made this in a Crockpot and it was wonderful. I cooked the chicken as the recipe directed and set it aside. Then, after sauteing the onions and peppers on the stove top, I transferred them to my crockpot and added all the remaining ingredients except the chicken and beans. I let that simmer all day and then, an hour or so before dinner I added the shredded chicken and beans.
Want to make this vegetarian? Simply omit the chicken and substitute vegetable broth for the chicken broth in the recipe!
adapted from www.annies-eats.com
2 boneless, skinless chicken breasts
salt and pepper
4 cups chopped yellow onion (2-3 onions)
2 tbsp olive oil
2 cloves garlic, minced
3 bell peppers (any colors)
2 tsp chili powder
2 tsp ground cumin
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 chipotle chili in adobo sauce, finely diced
2 tsp kosher salt
4 (14-ounce) cans diced tomatoes
1 cup corn kernels, fresh or frozen
1 cup pumpkin puree or diced pumpkin (optional)
2 (15-ounce) cans beans, drained and rinsed (black, pinto, a mixture are recommended)
1-2 cups chicken broth, as needed
Preheat the oven to 375. Line a baking sheet with foil. Place the chicken breasts on the foil and season with salt and pepper. Fold the foil over the chicken breasts to form a sealed packet. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle and then shred or chop the meat into bite-sized pieces.
Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium heat. Saute the onions 8-10 minutes, or until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 30 seconds. Mix in the bell peppers, spices, and salt. Cook 5 more minutes. Add the tomatoes, corn, and pumpkin and bring to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
Stir in the shredded chicken and the beans, add more chicken broth as desired, and allow to simmer for another 20 minutes.