Firey Roasted Red Pepper Chicken Chili
With roasted red peppers, jalapenos and tender hominy, this chili will warm you from the inside out.
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 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 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!
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