Fiery Roasted Red Pepper Chicken Chili Recipe
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What’s Up, Hungry People
It’s never too chilly for chili. With roasted red peppers, jalapenos, and tender hominy, this chili will warm you from the inside out.
This chili is absolutely packed with flavor. It starts with a flair of heat that mellows out to a sweet and savory flavor with pops of tang from the teardrop peppers.
Which by the way, if you haven’t seen teardrop peppers, check out your antipasti section in your deli. I’ve been seeing them in a variety of stores now, but you can also typically find them with the canned peppers or Italian foods.
I did use canned roasted peppers in this recipe—if I had more time, I would have roasted them myself. But the flavor profile is still the same—sweet with just a bite of tang at the end. A surprising addition of unsweetened cocoa powder gives this chili an unexpected robust flavor. Add a dash of liquid smoke to boost the savory flavor even more—you know you wanna!
Here’s What You Need
- Chicken breasts: Base protein for the chili, provides a hearty texture.
- Roasted red peppers: Adds sweetness and a subtle smoky flavor.
- Fire-roasted corn: Brings a slightly charred, sweet flavor.
- Jalapenos: Adds heat and spice, can be adjusted to taste.
- Onion: Provides a savory base flavor and aroma.
- Tomato paste: Deepens the tomato flavor and thickens the chili.
- Honey: Adds a touch of sweetness to balance the heat.
- Apple cider vinegar: Adds a tangy note to brighten the dish.
- Unsweetened cocoa powder: Introduces a rich, deep flavor.
- Cumin: Adds warmth and an earthy flavor.
- Smoked paprika: Gives a smoky depth without the need for actual smoking.
- Coriander: Adds a citrusy, slightly sweet note.
- Liquid smoke: Optional, for a smoky flavor without grilling.
- Teardrop peppers: Optional, adds a tangy, sweet pop of flavor.
- Chicken broth: Provides the liquid base and enhances the flavors.
- Plain Greek yogurt: Adds creaminess and a slight tang.
- Olive oil: For sautéing the vegetables.
- White pepper or fresh cracked black pepper: Adds spice and depth.
- Sea salt: Enhances all the flavors in the dish.
Let’s Cook
Start by grabbing a large pot and covering your chicken breasts with about an inch of water. Bring it to a rapid boil. Let the chicken cook for 20-30 minutes until it’s cooked through. Once done, remove the chicken and drain the water. Use a hand mixer or two forks to finely shred the chicken. Trust me, this method makes shredding a breeze.
Sauté the Veggies
Add some olive oil to the pot and heat it over medium-high heat. Once the oil is shimmering, toss in your chopped onions and sauté until they’re nice and tender. Next, add the roasted red peppers, jalapenos, and fire-roasted corn. Give everything a good stir and let it cook for another 3-5 minutes.
Flavor Explosion
Now, it’s time to mix in the honey, apple cider vinegar, unsweetened cocoa powder, cumin, smoked paprika, and coriander. If you’re using teardrop peppers and liquid smoke, now’s the time to add those too. Sauté everything until it’s wonderfully fragrant, about 2-3 minutes.
Combine and Simmer
Add the shredded chicken and chicken broth to the pot. Bring it to a boil, then reduce the heat to medium. Let the chili simmer uncovered for 2-3 hours, stirring occasionally. This long simmer is what brings all those flavors together.
Creamy Finish
About thirty minutes before you’re ready to serve, ladle out a cup of the chili. Stir in the Greek yogurt, sea salt, and white pepper. Once it’s all mixed together, return this creamy blend to the pot and stir until combined. Reduce the heat to low and let it thicken for thirty minutes.
Serve and Enjoy
Your chili is ready! Serve it up with a garnish of plain Greek yogurt, some sliced jalapenos, or your favorite cheese.
Tips for the Perfect Chili
- Shredding Chicken Easily: Use a hand mixer to shred the chicken quickly. Just place the cooked chicken in a bowl and mix on low speed until it’s shredded.
- Adjusting the Heat: If you prefer a milder chili, reduce the number of jalapenos or remove the seeds and membranes before chopping.
- Roasting Peppers at Home: If you have the time, roast your own red peppers. It adds an extra layer of flavor. Simply place them under a broiler until charred, then peel off the skins.
- Thickening the Chili: If your chili isn’t thickening to your liking, let it simmer uncovered a bit longer. Alternatively, mix in a tablespoon of cornmeal or masa harina.
- Storage Tips: This chili stores beautifully. Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
I hope you enjoy making this fiery roasted red pepper chicken chili as much as I do. It’s a flavorful and hearty dish that’s perfect for those chilly nights. The combination of sweet roasted peppers, spicy jalapenos, and the rich depth of unsweetened cocoa powder makes this chili stand out. Whether you’re serving it for a family dinner or a casual get-together, it’s sure to be a hit. Remember, you can always adjust the heat level to your liking and add your favorite toppings. Happy cooking, Hungry People!
Fiery Roasted Red Pepper Chicken Chili
Ingredients
- 32 oz chicken breasts
- ½ cup roasted red peppers chopped (jarred or fresh)
- 1 ½ cups fire roasted corn drained
- 3 jalapenos chopped + more sliced for topping
- 1 cup onion chopped
- 2 tablespoons tomato paste
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon liquid smoke optional
- ¼ cup hominy
- ¼ cup celery
- ¼ cup teardrop peppers optional
- 4 cups chicken broth
- 1 cup plain Greek yogurt + more for topping
- 1 tablespoon olive oil
- 1 teaspoon white pepper or fresh cracked black pepper
- 1 teaspoon sea salt
Instructions
- In a large pot, cover the chicken breasts with an inch of water, then bring to a rapid boil. Boil the chicken for 20-30 minutes, until the chicken is cooked through. Remove the chicken and drain the water. Use a hand mixer or two forks to finely shred the chicken.
- Add olive oil to the pot over medium-high heat. When the olive oil is shimmering, add the chopped onions and sauté until tender. Then add the roasted red peppers, jalapenos, celery, hominy and corn. Cook for another 3-5 minutes.
- Mix in the honey, vinegar, cocoa powder, cumin, paprika, and coriander. If using, add the teardrop peppers and liquid smoke. Sauté until fragrant, about 2-3 minutes.
- Add the shredded chicken and broth. Bring to a boil, then reduce the heat to medium and let the chili simmer uncovered for 2-3 hours, stirring occasionally.
- Thirty minutes prior to serving, ladle out about a cup of the chili. Stir in the Greek yogurt, salt, and white pepper.
- Return the chili-yogurt mixture to the pot and stir until combined. Reduce the heat to low and allow to thicken for thirty minutes.
- Serve the chili garnished with plain Greek yogurt, jalapenos, or your favorite kind of cheese. Enjoy!
