Thursday, April 10, 2008

Chipotle Chicken Chili

Although I generally avoid chili served from any restaurant, I do love chili. This chili recipe is so easy and the chipotle peppers make it such a distinct and delicious meal. If you've never used chipotle peppers in adobo sauce, you can find it on the international aisle (with the Mexican food) in the grocery store. Add more chipotle peppers if you like it really hot or decrease if you can't take the heat. Also, you could use ground turkey in the recipe but I think the peppers really compliment the chicken.

1 lb. ground chicken
1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1/2 teaspoon salt
2 cans (14 oz.) diced tomatoes (do not drain)
1 can black beans, drained
1 can dark red kidney beans, drained
2 tablespoons chopped canned chiptle peppers in adobo sauce

1. Heat oil in large skillet over medium-high heat. Add chicken, onion and garlic; cook until chicken is no longer pink. Stir frequently to break up the chicken into small crumbles.
2. Note: if your skillet is not large enough to hold aprox. 8 cups, move the chicken to a large saucepan. Add remaining ingredients. Bring to a boil then reduce heat and simmer for 20 minutes.

WW: 4 points/aprox. 1 cup serving

1 comment:

Amy U. said...

Mmmmmm. We love us some chipotle peppers here. I used chipotle chili powder in a few recipes, too.