Game Day Chicken Chili
At my house on game day, there is always a conversation around “football” food. I’m not a big fan of all the chips and dips, wings and sliders that make me feel so badly afterward. So my answer is a big pot of chicken chili that is lighter but filling. I eat once instead of grazing for 3 hours and wind up like a bloated frog full of water from all the salt.
This chili is so good with the moist chicken thighs instead of a ground poultry product. The spices, cooked poblano and fire roasted tomatoes give it a super smoky flavor with just the right amount of heat. Need more heat? Add another jalapeno or extra cayenne pepper.
Hope your team wins! If you make this chili everyone at your house is a winner.
Game Day Chicken Chili
Just in time for the big game! A lighter side of chili made with chicken thighs instead of ground meat.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 14 oz cans of kidney beans, drained and rinsed
- 2 14 oz cans of black beans, drained and rinsed
- 3 28 oz cans diced fire roasted tomatoes
- 2 tbsp olive oil
- 1 small, sweet onion diced
- 1 jalapeno pepper, seeded and minced
- 1 large poblano or green pepper, seeded and diced
- 1½ cups water
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chipotle pepper powder If you can't find these peppers, use regular chili powder (2T) and omit the oregano. Chili powder has garlic so I cannot use it.
- 1 tsp habanero pepper powder
- 1 tsp ancho pepper powder
Instructions
- Saute onions and peppers in a large pot in olive oil until almost done.
- Add chicken pieces and 1 tsp of smoked paprika. Stir and cook until done.
- Add all other ingredients and simmer slowly on moderately low heat until thick. 2-3 hours. Chicken should be falling apart.
