Shredded Chicken Chili
Jan 30, 2011 tagged Dairy-free, Egg-free, Gluten-free 
If you follow me on Twitter you know one of the things I love about my husband is that he cooks his famous (around these here parts) chili for me. Any. Time. I. Want. It.
It’s a special treat because 1) it’s good! and 2) he’s cooking…not me!
Needless to say, it’s pretty unusual for me to make chili.
It was Kim’s (Cook It Allergy Free) Chicken Chipotle Tortilla Soup that provided inspiration to try my hand at making chicken chili. I made a version of Kim’s soup for my guys and they loved it!! So, I decided to take it one step further and make chili.
There’s a little of this, not so much of that, and a few new ingredients that are definitely not in my husband’s chili or Kim’s soup recipe. This one definitely has my name on it.
It came out perfectly perfect. Now, I’m pretty sure the hub’s is going to ask me to make it. Any. Time. He. Wants. It.
Shredded Chicken Chili
Saute in a large, heavy bottomed pot or dutch oven over medium heat until crispy:
3 slices bacon, chopped into quarters
While the bacon is cooking prepare the vegetables:
1 sweet onion, diced
1 jalapeno*, seeds and stem removed, minced
1 red or green pepper, seeds and stem removed, diced
Remove the cooked bacon and most of the bacon fat from the pot. Set the bacon aside and discard the bacon fat. Add the vegetables to the pot and cook until the onions are just translucent—a few minutes. If you think a little more fat is needed while the vegetables are cooking add:
1 tablespoon olive oil
Sprinkle the cooked vegetables with herbs and spices:
2 teaspoons paprika
1 ½ teaspoons each: cumin and cocoa powder
1 teaspoon each: salt and chile powder*
½ teaspoon each: thyme, oregano and cilantro
Quickly add in and stir to combine:
2 cups chicken broth
1 15 ounce can diced tomatoes
1 jar salsa (I used Frontera Roasted Tomato Salsa - glutenfree!)
Add in:
2 pounds skinless boneless chicken thighs, fat removed
Bring the pot to a boil and keep it at a slow boil for about 15-20 minutes or until the chicken is cooked through. Remove the chicken and set the pot to a simmer.
Stir the following ingredients into the pot and let it simmer for another 15-20 minutes.
3 tablespoons tomato paste
1 teaspoon honey
Shred the chicken with a fork and add it back into the pot along with:
1 can each black beans and white great northern beans, drained and rinsed.
Simmer for about 5 minutes to heat everything through.
Serve topped with the reserved bacon (chopped into bits), crumbled gluten-free tortilla chips and a wedge of lime for the more adventurous folks.
*Note: adjust the heat to your liking by adjusting the amount of jalapeno and chile powder you use in the recipe. The amounts I used created a medium hot chili.
Reader Comments (22)
This chili looks delicious, Nancy! I can't wait to try it soon.
Oooh, I wonder if I could make this into a dip for superbowl? Since I can do dairy, I wonder if I cook and drain and add some cream cheese and/our sour cream, the flavors would be fantastic!!
This sounds amazing, and it's perfect to make for one of my friends who is gluten-free. She'll love it!
This looks so nice and hearty!
DELISH! I love this recipe and such a healthy alternative to regular chili!
All - thanks for the comments. I love hearing from each and every one of you!
AndreAnna - I love the idea of making this into a dip! I might add less liquid (maybe omit the chicken broth) and use a roasted chicken at the end instead of trying to cook the chicken thighs in the chili. That should make it thicker. Definitely cream cheese and maybe shredded cheddar. Can't wait to hear how it turns out!! - Nancy
Sounds like a perfect grouping of yummy ingredients- so many of my favorite flavors!
I am loving the look and sound of this recipe! I am thinking we would all love this!
I love the close-up shot of the chili, lots of great detail!
My family was lucky enough to join Nancy and her family for this unbelievable chili, we're making it for Superbowl! Accolades to the photo too, Nanc!
I've never heard of a chilli with honey instead before, only molassas or maple syrup. I think this would be a lovely change to the usual mix. Yumm...
Nancy!! This chili sounds simply AMAZING!! I just love this combination of ingredients! I will so be trying this. The honey, the jalapenos, the cocoa powder?? I am hooked! I am also so glad that my tortilla soup was a little part of your inspiration!! ;) And lucky you to have a husband who will cook for you. Mine will, but only if I prep everything for him first - which kind of takes the fun out of it. But I cannot complain about his dishwashing skills. He has that mastered.
Nothing quite better than a cooking hubby! The recipe you tried looks fantastic though!
Wow, this chili looks delicious! Perfect for a cold winter day.
Just made this chili...it's delicious! It's gonna be a new favorite at my house. Thank you for sharing this gem!!
Angie - I'm thrilled you guys enjoyed the chili!! Makes me very happy.
As far as I'm concerned there's nothing more satisfying than a really great chili. This recipe looks hearty and delicious!
Kristi
I LOVE your blog post about this recipe because my husband cooks just about anything I want any time I want it... hence, part of the reason for my nickname for myself, "The Lucky Wife"! Problem is I've never really found a recipe he wants me to cook any time he wants it... lol. Although, the deal we made when he went to culinary school pretty much meant I don't "have" to cook very often... :)
I'd like to invite you to participate in Foodie Friday. Our blog is newer but growing steadily with followers and visitors since we started it. We have regular visitors with food sensitivities (clients of the Nutritionist through whom we did an elimination diet), so those types of recipes, in particular, would be of interest to those visitors.
Thanks again for this recipe!
yummy! I love chili!!
That looks amazing, just the sort of thing to warm you soul on a cold evening - I am definitely going to have a crack at it, thanks.