Post by Shawnee on Nov 23, 2012 2:42:25 GMT -5
Chipotle Chicken Sweet Potato Pumpkin Ale Chili
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes
Yield: 6 servings
Ingredients
1 pound Dried Blackbeans, Soaked And Cooked Until Tender
2 tablespoons Extra Virgin Olive Oil
1 whole Large Onion, Diced
2 whole Chipotle Peppers In Adobo Sauce, Diced
4 cloves Garlic, Minced
2 whole Chicken Breast, Diced
1 tablespoon Smoke Paprika, Optional
2 tablespoons Chili Powder
1 tablespoon Cumin
1 teaspoon Oregano
1 teaspoon Sea Salt
1 teaspoon Granulated Garlic
1 tablespoon Adobo Sauce, From Peppers
12 ounces Pumpkin Ale (I ❤ Blue Moon Harvest Pumpkin Ale)
3 cups Chicken Stock
2 whole Sweet Potatoes, Peeled And Cubed In Bite Size Pieces
1 whole Yellow Bell Pepper, Diced
1/2 bunch Cilantro, Chopped
1 1/2 cups Greek Yogurt Or Sour Cream, For Garnish
2 cups Monterey Jack Cheese, Shredded
Cooking Directions
In a large stock pot saute onion in olive oil over medium-high heat until starting to caramelize.
Add garlic and chipotle peppers and saute until fragrant.
Add chicken and all of the seasonings including adobo sauce and sea salt. Saute for 4 minutes.
Pour in beer and chicken stock. Scrape any brown bits off the bottom of the pan.
Add sweet potatoes, black beans and bell pepper.
Bring to a simmer, cover and turn heat to low.
Cook for at least 2 hours or place into a crock pot for 8 hrs.
Add cilantro and serve.
Garnish with greek yogurt and cheese.