Smoky Ancho Chicken Chili

$- 1 lb boneless, skinless chicken thighs - 2 cans black beans - 1 can diced tomatoes - Fresh cilantro and lime wedges for garnish - Ancho chili powder - Ground cumin - Smoked paprika - Dried oregano - Onion - Garlic - Bell pepper - Jalapeño The core of this smoky ancho chicken chili lies in its rich and hearty ingredients. I start with boneless, skinless chicken thighs for their juiciness. They add great flavor when cooked. Then, I mix in black beans and diced tomatoes to create a base. These ingredients give the chili its creamy texture and depth. The spices are where the magic happens. Ancho chili powder brings a smoky heat, while ground cumin adds warmth. Smoked paprika gives a wonderful aroma, and dried oregano balances everything with its earthy notes. Don’t forget the veggies! Onions and garlic build a strong flavor foundation. Bell peppers add sweetness and color, while jalapeños bring a kick. You can adjust the number of jalapeños based on how spicy you like your chili. For garnishing, I use fresh cilantro and lime wedges. Cilantro adds freshness, while lime juice brightens the dish. Trust me, this combination makes each bite even better! First, we heat 2 tablespoons of olive oil in a large pot over medium heat. Wait until the oil shimmers. Then, add 1 pound of diced, boneless, skinless chicken thighs. Season the chicken with salt and pepper. Cook for about 5 to 7 minutes. Stir it occasionally until the chicken is browned and fully cooked. Once done, remove the chicken and set it aside on a plate. In the same pot, add 1 large, finely diced onion. Sauté for about 3 to 4 minutes until it becomes tender and clear. Next, stir in 2 minced garlic cloves. Cook for an additional minute until it smells great. Now, toss in 1 diced bell pepper and a fresh, minced jalapeño if you want some heat. Cook for another 3 to 5 minutes until the peppers soften. Now, it’s time to bring in the spices. Sprinkle in 2 tablespoons of ancho chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Stir well to coat the veggies with spices. Cook this for another minute to let the spices bloom. Return the cooked chicken to the pot. Add 2 cans of black beans, 1 can of diced tomatoes with their juices, and 1 cup of chicken broth. Mix everything together. Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 to 25 minutes. Stir occasionally to keep it from sticking. Taste it before serving and adjust the salt and pepper as needed. Serve the chili hot, garnished with fresh cilantro and lime wedges for a zesty finish. To make sure your chicken cooks well, use boneless, skinless thighs. Dice them into small pieces. Heat olive oil in a large pot over medium heat. Add the chicken and season with salt and pepper. Sauté for about 5 to 7 minutes until they are brown and fully cooked. For simmering, bring the chili to a gentle boil. After that, lower the heat and cover the pot. Let it simmer for 20 to 25 minutes. This helps the flavors mix well. Stir it occasionally to avoid sticking at the bottom. When serving chili, use deep, rustic bowls. This adds a cozy feel. Top each bowl with fresh cilantro for color and flavor. Don't forget lime wedges! They add a nice zesty touch when squeezed on top. To enhance the meal, serve with warm cornbread or crispy tortilla chips. The crunch pairs perfectly with the chili's rich flavors. If you want to change up the ingredients, feel free! You can add seasonal veggies. Try corn in summer or squash in fall. To change the heat level, add more jalapeño if you like it spicy. Start with a small amount, then taste before adding more. This way, you can find the right heat for you and your guests. {{image_4}} You can switch chicken for turkey in this chili. Turkey gives a leaner taste. It works well with the spices. You can also use beans instead of meat. Black beans or pinto beans add protein and fiber. This change makes it hearty and filling. To make a vegetarian or vegan version, skip the chicken. Use more beans or add lentils. Lentils cook quickly and add a nice texture. You can also use vegetable broth instead of chicken broth. This keeps the flavor rich and satisfying. For extra flavor, consider adding corn. Sweet corn balances the spice well. Cheese can also be a tasty topping. Melted cheese on top makes it creamy. Avocado slices add a fresh touch, too. They bring a cool creaminess that pairs nicely with the chili’s heat. To store leftovers properly, let the chili cool first. Then, place it in an airtight container. Make sure to seal it well. Store the chili in the fridge for up to four days. This keeps it fresh and tasty. For freezing chili, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out the air before sealing. Chili can last in the freezer for up to three months. This is a great way to save extra portions for later. To reheat chili, use a pot on the stove over medium heat. Stir it gently to heat evenly. You can also use the microwave. Place the chili in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until it’s hot. Always check the temperature before serving. Enjoy your warm chili! Smoky Ancho Chicken Chili lasts about 3 to 4 days in the fridge. Store it in an airtight container. Always let it cool before sealing. If you want to keep it longer, freeze it instead. Yes, you can make Smoky Ancho Chicken Chili in a slow cooker. Start by sautéing the onions and garlic in a pan. Then, add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. This method makes the chili very tender and tasty. You can serve Smoky Ancho Chicken Chili with: - Warm cornbread - Crispy tortilla chips - A fresh salad - Sliced avocado - Sour cream or Greek yogurt These sides add great flavor and texture to the meal. Enjoy! This blog post covered a flavorful Smoky Ancho Chicken Chili. You gathered the right ingredients, from chicken thighs to black beans and vibrant spices. Each step, from sautéing to simmering, built layers of taste. I shared cooking tips for perfect chili and variations to suit your needs. Remember, you can always adjust flavors or try vegetarian options. Whether storing leftovers or reheating, keep the flavors strong. Enjoy creating your chili masterpiece and make it your own!$

Looking for a delicious and hearty meal? Try this Smoky Ancho Chicken Chili that’s bursting with flavor! Made with tender chicken thighs, black beans, and a blend of spices, this recipe is perfect for cozy nights or gatherings. In just 50 minutes, you can whip up a comforting dish that serves 6. Don’t miss out on the chance to elevate your dinner routine—click through for the full recipe and tips on how to serve it best!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 large onion, finely diced

2 cloves garlic, minced

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes, with juices

1 cup chicken broth

2 tablespoons ancho chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 medium bell pepper, diced (choose red or green for color)

1 fresh jalapeño, minced (optional, for an extra kick)

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions

Heat Olive Oil: In a large pot or Dutch oven, add the olive oil and heat it over medium heat until shimmering.

Cook Chicken: Carefully add the diced chicken thighs to the pot, seasoning them generously with salt and pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the pot and set it aside on a plate.

Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes, or until it becomes tender and translucent. Stir in the minced garlic and continue to cook for an additional minute, until fragrant.

Add Peppers: Toss in the diced bell pepper and the minced jalapeño (if you're using it), cooking for another 3-5 minutes, until the peppers are softened.

Incorporate Spices: Sprinkle the ancho chili powder, ground cumin, smoked paprika, and dried oregano over the vegetable mixture. Stir well to coat the vegetables with the spices, cooking for another minute to allow the spices to bloom.

Combine Ingredients: Return the cooked chicken to the pot along with the black beans, diced tomatoes (with their juices), and chicken broth. Stir everything together to ensure even distribution of ingredients.

Simmer: Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking.

Adjust Seasoning: Taste the chili before serving and season it with salt and pepper as needed. If you desire more heat, feel free to stir in additional minced jalapeño.

Serve: Ladle the warm chili into serving bowls, garnishing each with freshly chopped cilantro. Accompany with lime wedges for squeezing over the chili, adding a bright burst of flavor.

Prep Time: 15 min | Total Time: 50 min | Servings: 6

- Presentation Tips: Serve the chili in rustic, deep bowls, topped with chopped cilantro and a lime wedge. For an added touch, pair with warm cornbread or crispy tortilla chips for a delightful crunch!