LadyRen's Autumn Chicken Chili

Chicken Chili


10 plum tomatoes, halved lengthwise
1 jalapeno pepper, halved and seeded (if desired)
1 sweet white onion, peeled and halved
4 garlic cloves, peeled
2 tablespoons olive oil
4-6 pieces of skinless, boneless chicken thighs, cut into very small cubes
1/4 cup chili powder
2 teaspoons salt
1 tablespoon Creole seasoning, 1 tablespoon Adobo seasoning,1/2 teaspoon poultry seasoning, dash of paprika.
1 teaspoon Worcestershire sauce
1 or 2 canned chipotle chiles in adobo sauce - seeded and finely chopped
1 3/4 cups chicken or vegetable broth
1 can (15 ounces) dark red kidney beans, drained


  1. Wash and drain chicken well; season with Creole seasoning, Adobo seasoning, poultry seasoning, paprika and Worcestershire sauce. Marinate for 30 minutes.

  2. Preheat oven broiler with rack about 3 inches from heat source. Arrange tomatoes, jalapeno,onion and garlic, cut side down on a foil lined baking sheet. Broil until starting to char, about 10-15 minutes. Remove from oven, let cool then pulse tomatoes and jalapeno in a blender or food processor until chunky or smooth (as desired). Separately, chop onions and mince the garlic.

  3. Heat a large pot over medium-high heat; add olive oil; add the chicken and cook until brown for 5-10 minutes. Remove and set aside. Add onions and garlic and cook until soft and golden, about 5 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring for one minute; stir in chipotles and add chicken, raise heat to high. Stir in tomato mixture and cook scraping up browned bits, 3-5 mins. Stir in broth; simmer for 20 minutes. Taste for desired flavor. Add beans and simmer for 10 minutes.

Tip: Enjoy with sweet corn bread, fragrant cooked jasmine rice and mixed green salad. Healthy, nutritious and delicious.

Renate MooreComment