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It got cold here in DC, and that means its chili season.  In fact, I can’t believe I haven’t already made it this winter.  Beef stew made it into the line up once, but no chili…  I decided to follow the masses and make a chicken chili, which seems to be the cool thing to do these days.  I think I’ll always be partial to the ground beef variety that I grew up with, but if I’m going to stray from that, this is a good direction to go!

I first had this chili at a chili-tasting, of sorts, that my office held a while back.  Three people hauled in their crock-pots, each with a different kind.  I loved this from first bite.  I did make a couple changes to the recipe, but only slight ones, and it was mostly due to my grocery store not having the proper ingredients.  Here’s how it’s done:

Recipe adapted from: Chicken Chili

Ingredients

3 boneless skinless chicken breasts (or store-bought rotisserie chicken)

1 14.5oz can white beans, partially mashed

1 Tbsp canola or olive oil

1 medium jalapeno pepper, minced (I used 1 red jalapeno and 1 serrano chili)

2 medium poblano peppers, diced

1 large yellow onion, diced

4 cloves garlic, minced

Kosher salt & Pepper

1 Tbsp ground cumin

1 ½ tsp ground coriander

1 tsp ancho chili powder (I used ¼ tsp chipotle chili powder and ¾ tsp regular chili powder)

1 14.5 oz can petite diced tomatoes (my addition - chili isn't chili without some tomatoes)

4 cups low-sodium chicken broth

2 limes, juiced (plus additional wedges for serving)

¼ cup cilantro leaves, chopped

Instructions