Chicken Chili

A hearty chicken chili loaded with four kinds of beans, Rotel, and plenty of savory chili seasoning. It simmers until thick, rich, and full of flavor.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Special Equipment: Dutch Oven

Ingredients

• 1 lb ground chicken

• 1 shallot, finely diced

• 2 to 3 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp paprika

• 1½ to 2 Tbsp chili powder

• 1 tsp salt, plus more to taste

• ½ tsp black pepper

• 2 Tbsp tomato paste

• 2 cans Rotel, undrained

• 2 cans mixed chili beans, undrained

• 1 can dark kidney beans, drained and rinsed

• 1 can Great Northern beans, drained and rinsed

• Oil, for cooking

Directions

1. Heat a little oil in a large pot over medium high heat. Add the ground chicken and cook, breaking it apart as it browns.

2. Once the chicken is mostly cooked, add the shallot and cook for 3 to 4 minutes. Add the garlic and cook for another 30 seconds.

3. Stir in the onion powder, paprika, chili powder, salt, and black pepper. Cook for 30 to 60 seconds, then add the tomato paste and cook for another 1 to 2 minutes.

4. Add the Rotel, mixed chili beans, kidney beans, and Great Northern beans. Stir well and bring to a gentle boil.

5. Reduce the heat and simmer uncovered or partially covered for 30 to 45 minutes, stirring occasionally. Taste and adjust the salt and chili powder before serving.