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 anti-pasta 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!
Firey Roasted Red Pepper Chicken Chili
- 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 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
- 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 saute until tender. Then add the roasted red peppers, jalapenos, corn, celery and hominy. 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. Saute 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!