Low Fat Hot Chicken Chili

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 4 cups yellow onions, coarsely chopped
• 1 1/2 cups green bell peppers, coarsely chopped
• 4 fresh garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken breasts, medium-large dice
• 1/4 cup chili powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried chipotle powder
• 1/2 teaspoon salt
• 1 1/2 cups new mexico peppers, roasted, peeled, diced
• 2 (14 ounce) cans diced tomatoes with juice
• 2 cups de-fatted chicken stock
• 1 1/2 cups hard apple cider (or dark beer or dry wine)
• 1 (6 ounce) can tomato paste
• 2 tablespoons pureed chipotle chiles
• 3 bay leaves
• 2 (15 ounce) cans garbanzo beans, drained
• 1 teaspoon cayenne

Recipe

• 1 sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
• 2 add chicken and cook 2 minutes or until just cooked, stirring constantly.
• 3 add chili powder, ground cumin, ground coriander, chipotle powder, and salt. cook 1 minute, stirring constantly.
• 4 add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. cover, reduce heat, and simmer 40 minutes, stirring occasionally.
• 5 add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
• 6 discard bay leaves and serve as-is or over rice.