Chipotle Chicken Chili

  • Yield: servings


2tablespoons good olive oil
1medium onion diced
1-- celery stalk diced
1-- jalepeno, seeds removed and minced
3-- garlic cloves minced
1tablespoon minced ginger
1-- bay leaf
1tablespoon ground cumin
1tablespoon ground coriander
1teaspoon cinnamon
1teaspoon chili powder
1pound ground chicken
2-- chipotle chiles (canned in adobo sauce) diced
2tablespoons Adobo sauce from the chipotle chiles
3cups low sodium chicken stock
1-- 16 ounce can cannellini beans drained and rinsed
2-- Jalepeno peppers sliced thin
1/4teaspoon salt
pinch of sugar
2tablespoons white vinegar


In a medium saucepan, saute the first set of ingredients in the olive oil over medium heat until soft and starting to caramelize. Add the spices and cook for another minute until fragrant.

Add the ground chicken, turn up the heat and break up into small chunks until cooked through.

Add the chili's, reserved adobo sauce and chicken stock and bring to a boil. Turn down the heat, add the beans and simmer for 20 minutes.

Serve with pickled jalepenos and toasted bread rubbed with a clove of raw garlic.