Spicy Chipotle Chicken Chili  yellow_icon

Serves 2 • Cooking Time 2 to 3 hours on Low • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: This hearty south-of-the-border chili features a spicy broth with bites of tender shredded chicken and chickpeas. We started by microwaving onion, garlic, and tomato paste plus chili powder and canned chipotle chiles—dried, smoked jalapeños in a chile sauce—for the smoky flavors of our chili. We stirred this mixture into the slow cooker along with chicken broth to make a delicious spicy broth. As the chicken gently cooked in this flavorful liquid, it was slowly infused with the broth’s bold flavor. Creamy canned chickpeas were an easy addition to bulk up the chili, and we mashed a portion of the beans after cooking to thicken it. Frozen corn, another easy addition, lent a pop of color and a nice textural contrast when stirred in at the end to just heat through. Bright, herbaceous cilantro, stirred in just before serving, added freshness and balance to our spicy, healthy chili. Serve with your favorite chili garnishes. See the sidebar that follows the recipe.

1

onion, chopped fine

1

teaspoon canola oil

1

teaspoon minced canned chipotle chile in adobo sauce

1

garlic clove, minced

1

teaspoon tomato paste

½

teaspoon chili powder

1½

cups chicken broth

1

(14-ounce) can chickpeas, rinsed

Salt and pepper

1

(12-ounce) bone-in split chicken breast, skin removed, trimmed of all visible fat

1

cup frozen corn, thawed

2

tablespoons minced fresh cilantro

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, oil, chipotle, garlic, tomato paste, and chili powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, chickpeas, and ¼ teaspoon salt. Nestle chicken into slow cooker, cover, and cook until chicken is tender, 2 to 3 hours on low.

2. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.

3. Transfer 1 cup cooked chickpeas to bowl and mash with potato masher until mostly smooth. Stir shredded chicken, mashed chickpeas, and corn into chili and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Per serving:
Cal 390
Fat 9g
Sat Fat 1g
Chol 70mg
Carb 43g
Protein 35g
Fiber 7g
Sodium 1150mg
*To reduce sodium level to 680mg, use unsalted broth and low-sodium beans.