Chili always goes over big at the Big Game watch party. Try one made with chicken instead of ground beef.
This chili also freezes well to enjoy for later meals. To freeze, let the chili cool to room temperature. Store in airtight containers in the freezer for up to 3 months. Garnish with cilantro just before serving.
Recipe courtesy of Williams-Sonoma Kitchen
- 3 tablespoons olive oil
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 2 tablespoons chili powder
- 1 can (28 ounces) diced tomatoes, with juices
- 2 cans (each 14 1/2 ounces) pinto beans, drained and rinsed
- Salt and freshly ground pepper, to taste
- 3 tablespoons chopped fresh cilantro
- 1 COOK THE CHICKEN: In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
- 2 PREPARE THE VEGETABLES: Add the onion, bell pepper, garlic and jalapeño to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan.
- 3 Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.
- 4 FINISH THE CHILI: Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately.