A nice little twist on a cold-weather favorite, Chicken Chili is traditionally served in our home on Halloween Eve or to celebrate the Super Bowl. We set up a self-serve buffet with additional bowls of grated cheddar cheese, chopped green onion, sour cream or Greek yogurt, fresh cilantro, and corn chips for chili toppings.
- 3 pounds Smart Chicken, diced (a mixture of light and dark meat works nicely)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 cups yellow onion, diced
- 2 cups green bell pepper, diced
- 2 teaspoons garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, roughly chopped (plus extra for topping)
- 4 cups chicken stock
- 1 15-ounce can garbanzo beans, drained
- 1 15-ounce can black beans, drained
- 1 15-ounce can red beans, drained
- 1 14.5-ounce can diced fire-roasted tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 29-ounce can tomato sauce
- 1 tablespoon lime juice
In an 8-quart stockpot, heat olive oil over medium-high heat. Add diced Smart Chicken, onions, peppers, and salt; sauté, stirring occasionally, until completely cooked (about 10 minutes). Add chicken stock, garlic, chili powder, cayenne, and cilantro and cook for 3 to 5 more minutes. Add beans, tomatoes, and tomato sauce. Simmer gently for 30 to 45 minutes. Add lime juice prior to serving.
Pairing: Go with a zinfandel or sauvignon blanc.