Chipotle Chicken Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 tablespoons olive oil
2 medium onions diced
1 stalk celery diced
1 fresh Poblano chile seeds removed and diced
3 cloves garlic minced
1 tablespoon ginger minced
1 bay leaf
1 tablespoon ground cumin
2 teaspoons ground coriander seed
1/2 teaspoon ground cinnamon
1 pound ground chicken ground turkey also works
2 chipotle chiles minced
2 tablespoons adobo sauce from chipotles
2 cups chicken stock low sodium
1 16 ounce can cannellini beans drained and rinsed
Heat a heavy bottomed pot over medium-high heat, then add the olive oil, onions, celery, Poblano, garlic, ginger, bay leaf, cumin, coriander, and cinnamon. Sautee until the onions are tender and translucent (about 15-20 minutes).
Move the onions to the side and add the ground chicken. Press it down flat, and use a spatula to break it up into large chunks. Continue sautéing until the chicken is cooked.
Add the chipotles, adobo sauce, chicken stock, and cannellini beans. Let the chili simmer uncovered over medium-low heat until it’s thick (about 1 hour). Taste and add salt as needed. Serve garnished with cheese and cilantro.