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Chicken Chili Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 3 Chicken Breasts
  • 1 Small Onion
  • 1 Jalapeno
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 2 Garlic Cloves minced
  • 1 lb White Beans canned for a quicker cook
  • 1 15 oz can Black Beans optional
  • 1 15 oz can Kidney Beans optional
  • 1 15 oz can diced Tomatoes
  • 1 18 oz can Tomato Sauce
  • 1 cup cooking Wine
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1-2 tsp Cinnamon
  • 1/4 cup unsweetened Chocolate grated finely
  • 1-2 tbsp Chili Powder to taste
  • 1/4 tsp Cayenne Pepper to taste
  • Sour Cream optional, for topping
  • Shredded Cheese optional

Instructions
 

  • Preheat your oven to 350 degrees. Brush the chicken breasts with garlic-infused olive oil, season with salt, pepper, and a sprinkle of cumin. Bake for 30-40 minutes until cooked through.
  • While the chicken is baking, heat a Dutch oven or large pot. Add a splash of olive oil and sauté onions, garlic, and a mix of red and green bell peppers until softened.

  • Pour in cooking wine to deglaze the pot, scraping up any flavorful bits. Add jalapenos and stir for about a minute.
  • Mix in diced tomatoes, tomato sauce, and all your beans (white, black, kidney). Adjust the heat to a simmer.
  • Season with salt, pepper, cumin, chili powder, and cayenne pepper. Now, here comes the game-changer—sprinkle in that cinnamon and grated unsweetened chocolate. Trust the process, it's worth it!
  • Once the chicken is done, shred it and add it to the pot. Let everything simmer for another hour, stirring occasionally.
  • Taste and adjust the seasoning as needed. Serve hot, optionally topped with sour cream and shredded cheese.
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