recipe and photography by Emily Wilson
Chipotle Chicken Chili
Makes 5 to 6 servings
1 tablespoon olive oil
2 chicken breasts
2 cloves garlic, minced
1 yellow onion, diced
1 orange bell pepper, diced
1 chipotle chili in adobo, diced
1 (12 ounce) bottle lager (I used Dortmunder Gold Lager from Great Lakes Brewing)
1 (14.5 ounce) can fire roasted tomatoes
1 (14.5 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can kidney beans, drained and rinsed
1 cup water
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons salt
Optional shredded Colby Jack cheese, sliced avocado, cilantro for garnish
Heat the olive oil in a large pot over medium high heat. Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot.
Add the garlic and cook for 30 seconds, then add the onion. Cook the onion for 2 to 3 minutes or until translucent. Add the bell pepper and chipotle chili and cook for another minute, stirring often. Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot. Stir and scrape the bottom of the pot, then add the rest of the beer, tomatoes, beans, water, cumin, paprika and salt. Stir to combine.
Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 30 minutes.
Serve immediately and garnish with optional ingredients or freeze for up to one month.