Smoky Ancho Chicken Chili

$- 1 lb (450g) boneless, skinless chicken thighs, diced - 2 tablespoons olive oil - 1 large onion, diced - 2 cloves garlic, minced - 2 cans (15 oz each) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes - 1 cup chicken broth - 2 tablespoons ancho chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1 medium bell pepper, diced (red or green) - 1 fresh jalapeño, minced (optional) - Salt and pepper, to taste - Fresh cilantro, for garnish - Lime wedges, for serving One serving of Smoky Ancho Chicken Chili contains about: - Calories: 350 - Protein: 30g - Carbohydrates: 40g - Fat: 10g - Fiber: 12g This chili is hearty and packed with protein. It also offers fiber from beans and veggies. To make this chili, you’ll need: - A large pot or Dutch oven - A cutting board - A sharp knife - Measuring spoons and cups - A wooden spoon or spatula These tools help you cook efficiently and safely. Using the right equipment makes the process smoother and more enjoyable. 1. Heat Olive Oil: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Cook Chicken: Add 1 pound of diced chicken thighs. Season with salt and pepper. Cook for 5-7 minutes until the chicken is browned. Remove it from the pot and set aside. 3. Sauté Vegetables: In the same pot, add 1 large diced onion. Sauté for 3-4 minutes until it turns translucent. Then, add 2 minced garlic cloves and cook for another minute. 4. Add Peppers: Mix in 1 diced bell pepper and 1 minced jalapeño if you like heat. Cook for 3-5 minutes until the peppers soften. 5. Incorporate Spices: Sprinkle in 2 tablespoons of ancho chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of oregano. Stir for a minute to coat the veggies with spices. 6. Combine Ingredients: Return the chicken to the pot. Add 2 cans of black beans, 1 can of diced tomatoes, and 1 cup of chicken broth. Stir everything well. - Simmer: Bring the chili to a simmer and reduce the heat to low. Cover the pot and let it cook for 20-25 minutes. This lets the flavors meld. Stir occasionally to avoid sticking. - Adjust Seasoning: After simmering, taste the chili. Add salt and pepper if needed. For more heat, add extra minced jalapeño. - Total Prep Time: About 15 minutes. - Total Cooking Time: 35 minutes, which includes both cooking the chicken and simmering the chili. - Simmer Time: 20-25 minutes is crucial to blend flavors. This method ensures a smoky and hearty chili that will warm your soul. Enjoy each step as you create this delightful dish! To make your Smoky Ancho Chicken Chili even better, use fresh spices. Fresh ancho chili powder packs a punch. You can also toast the spices in the pot before adding other ingredients. This step wakes up the flavors. Adding a splash of lime juice before serving brightens the dish. Garnish with fresh cilantro for a pop of color and taste. One mistake I see often is overcooking the chicken. Cook it just until it's browned. If you cook it too long, it gets dry. Also, don't rush the simmering time. Letting the chili simmer helps the flavors blend. Stir occasionally to prevent sticking. Finally, always taste as you go. Adjust the salt and spice levels to your liking. If you're cooking for many, this recipe scales easily. Just double or triple the ingredients. Use a large pot to mix everything. Make sure to adjust cooking time, especially when simmering. You can set up a chili bar too! Offer toppings like cheese, sour cream, and chopped onions. This way, everyone can customize their bowl. {{image_2}} You can easily change some ingredients in this recipe. For example, if you lack chicken, use turkey or pork. You can also swap black beans for pinto or kidney beans. Want a creamier chili? Add a can of corn or some cream cheese. Use vegetable broth instead of chicken broth for a lighter touch. To make this chili vegetarian or vegan, skip the chicken. Use extra beans or lentils instead. Switch the chicken broth for vegetable broth to keep it rich and tasty. You might add mushrooms for texture and flavor. These swaps keep the chili hearty and satisfying. Chili differs by region, adding unique flavors. In Texas, chili often has no beans and focuses on spicy meat. In New Mexico, you might use green chiles for a different kick. If you’re in Mexico, try adding fresh cilantro and lime juice for a zesty touch. Each region brings its own flair to this classic dish. After enjoying your Smoky Ancho Chicken Chili, let it cool first. Store it in an airtight container. Place it in the fridge if you plan to eat it within three days. This keeps the chili fresh and tasty. When you're ready to enjoy your leftovers, reheating is simple. Pour the chili into a pot over medium heat. Stir it often until it heats through. You can also use the microwave. Just place it in a microwave-safe bowl and cover it. Heat for one to two minutes, stirring halfway. Want to keep your chili longer? Freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Label the containers with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. You can enjoy this chili with many sides. Here are some tasty options: - Cornbread: Its sweet flavor pairs well with the spice. - Tortilla chips: Crunchy chips add a fun texture. - Rice: White or brown rice makes a filling base. - Avocado slices: Creamy avocado cools down the heat. - Sour cream: This adds creaminess and a nice tang. - Fresh lime wedges: A squeeze of lime brightens every bite. To heat things up, try these tips: - Add more jalapeños: Dice up another jalapeño for more spice. - Use a hotter pepper: Swap jalapeños for serrano or habanero. - Increase ancho chili powder: Add an extra tablespoon for more depth. - Include hot sauce: A few dashes can kick up the heat. - Serve with spicy toppings: Try spicy salsa or pickled jalapeños. Yes! You can mix up the beans in this chili. Here are some ideas: - Pinto beans: They have a creamy texture and rich flavor. - Kidney beans: These add a hearty bite to the dish. - Chickpeas: They offer a unique taste and protein boost. - Lentils: They cook fast and add a nice earthiness. - White beans: Great for a different color and mild flavor. In this blog post, we explored the key ingredients for Smoky Ancho Chicken Chili, including measurements and nutritional info. I gave step-by-step instructions on how to prepare and cook the dish, along with tips to enhance flavor and avoid mistakes. You also learned about variations and how to store leftovers properly. Cooking can be fun and rewarding. Use these insights to create your own delicious chili today! Enjoy your meal and share it with friends and family!$

Savor the rich flavors of Smoky Ancho Chicken Chili with this easy, delicious recipe! Packed with juicy chicken, black beans, and vibrant spices, this hearty dish is perfect for warming up on a chilly day. Follow simple steps to create a comforting bowl that will impress family and friends. Ready to dive into this flavorful experience? Click through to explore the full recipe and learn how to make this crowd-pleaser today!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes

1 cup chicken broth

2 tablespoons ancho chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 medium bell pepper, diced (red or green)

1 fresh jalapeño, minced (optional, for extra heat)

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

Cook Chicken: Add the diced chicken thighs to the pot and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

Add Peppers: Stir in the diced bell pepper and jalapeño (if using), cooking for an additional 3-5 minutes until softened.

Incorporate Spices: Sprinkle in the ancho chili powder, cumin, smoked paprika, and oregano. Stir well to coat the vegetables with the spices and cook for an additional minute to enhance flavors.

Combine Ingredients: Return the cooked chicken to the pot and add the black beans, diced tomatoes (with their juices), and chicken broth. Stir to combine everything thoroughly.

Simmer: Bring the chili to a simmer and reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, allowing the flavors to meld. Stir occasionally and make sure it doesn’t stick to the bottom of the pot.

Adjust Seasoning: Taste the chili and adjust salt and pepper as needed. If you want more heat, add extra minced jalapeño.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

Prep Time: 15 min | Total Time: 50 min | Servings: 6

- Presentation Tips: Serve the chili in rustic bowls, garnished with cilantro and a lime wedge on the side. Pair with cornbread or tortilla chips for a delightful touch!