This week we’re going to be using up the cornbread I made for Southern Sunday’s last week. Cornbread is such a wonderful chilly weather food addition. So, we’re playing around with ways to use it in hearty dishes. Today’s dish is an easy, homemade chicken chili. This chicken chili incorporates roasted tomatoes and jalapeños and also includes a couple chipotle peppers that have been soaking in adobo sauce. I have a minor obsession with them because of the smokey flavor and heat they add to dishes. A little smoke flavor in the Fall is the icing on the cake of a Fall meal. It makes you want to curl up on the couch by the fire and lap up a big bowl of this chicken chili.
Chicken ChiliSERVES 6-8 PrintDownload
- 2 cups of shredded chicken
- 8 small vine ripe tomatoes (can use plum tomatoes)
- 1 jalapeño
- 1 medium onion
- 2 cloves garlic
- 2 chipotle peppers in adobo sauce
- 2 1/2 Tbsp of chili powder
- 1 Tbsp of cumin
- 1 15 oz can kidney beans
- 1 15 oz can pinto beans
- 2-2 1/2 cups broth (chicken or vegetable, I used vegetable)
- salt and pepper to taste
- 2 tsp olive oil
- Wash and cut the tomatoes in quarters. Scoop the seeds out as much as you can. Place the tomatoes on a baking sheet. Wash the jalapeño, seed it and place it on the baking sheet with the tomatoes. Drizzle the olive oil over the tomatoes and pepper and sprinkle with a little bit of salt. Roast in a 450 degree oven for about 15-20 minutes until the tomatoes and pepper begin to char. Remove from the oven and allow to cool for a little bit.
- Roughly chop the onion. Cook on medium heat in a big soup pot with about 1/3 cup of the broth until the onion begins to soften and soak up the liquid. Sprinkle with a little bit of salt, about 1/8 tsp, and then add the garlic. Cook for about a minute. Add the chili powder and cumin and continue to cook until all the liquid is soaked up. Add the beans, shredded chicken and remaining broth. Let the chili hang out on medium heat while you prepare the tomato puree.
- In a blender, combine the chipotle peppers, roasted tomatoes and jalapeño pepper. Blend just until smooth. Add this mixture to the chili and stir well to combine. When the chili has gotten hot, ladle into bowls and top with cornbread, sour cream, shredded cheese and scallions.
- For a different way of serving the chili, spoon into mason jars and serve with the cornbread and other toppings. I cut out rounds of cornbread using a cookie cutter the same size as the opening of the mason jar.