Based on recipe in The Times
Prep time: 15 minutes
Cook time: 60 to 70 minutes
Servings: 4 to 6
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp chipotles in adobo sauce, pureed
- 28 ounce can diced tomatoes
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 15-ounce cans black beans, rinsed and drained
- 2 chicken breasts, cut into 1-inch pieces
- 2 scallions, chopped
- 1 Tbsp lime juice
- kosher salt
- shredded cheddar cheese or Mexican cheese blend
- sour cream
- Sprinkle chicken with pepper and salt. Cook in an oiled skillet until no longer pink.
- Finely chop onion, mince garlic, puree chipotles.
- In a large pot, combine onion, garlic, chipotles, tomatoes, chili powder, cumin, and black beans. Stir.
- Add chicken and stir again. Add 1/2 cup of water or so to get the desired thickness.
- Cook for an hour or so over medium-low heat. Add more water as needed to maintain the desired thickness of the chili.
- Stir in the lime juice and the scallions. Serve with shredded cheese and sour cream.
This is an incredibly easy recipe to make, and I like that it uses black beans and chipotles.
The original recipe calls for using a slow cooker, but you can cook it on the stove top. Just be aware that you may need to add water to maintain the consistency you would like for your chili.
You should be able to find chipotles in adobo sauce in small cans in the ethnic section of your grocery store or in an international grocery store. I pureed the entire can and froze the rest that I didn’t use for this recipe. The chipotles add a wonderful taste to the chili.
I also tried serving the chili over whole-wheat pasta as a nod toward Cincinnati-style chili.