by Amanda Lanum
Chef Alli never disappoints! This week she shared a belly-warming recipe perfect for fall and winter.
Smokey Chicken and Black Bean Chili
1 Tbs. chili powder
1 tsp. cumin
2 Tbs. extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 small can fire-roasted diced green chilies
28 oz. can petite-diced tomatoes
1 – 2 tsp. chipotle sauce
Meat from 1 fully cooked rotisserie chicken, shredded
16 oz. can navy beans (or sub cannellini beans), undrained
15 oz. can black beans, rinsed and drained
2 cups strong chicken broth
12 oz. beer (can sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!)
Toppings: shredded cheeses, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, diced red onion, tortilla chips
In large stock pot, bloom spices over medium heat for a few seconds, just until they release their essence. Add olive oil, onion and red bell pepper to the spices and stir to incorporate; saute the onion and bell pepper until softened and onions are translucent; add garlic and cook for 30-40 seconds, just until fragrant. Stir in green chilies, tomatoes and chipotle sauce, then add chicken, beans, broth and beer; bring to a simmer over medium high heat, then reduce heat to low and cook for 40-45 minutes, stirring occasionally. Serve steaming bowls of chili garnished with desired toppings.
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