Recipe from Food Network
This was the perfect week for soups and stews. You can definitely tell it’s the fall!
This chili was delicious. I loved the flavors and the smell when I got home was amazing! It made a pretty good amount – I ended up freezing about half of it.
I skipped the beer in this one and didn’t add any toppings. Both are optional. I cooked the chicken, drained and rinsed the beans, and shredded the sweet potato the night before (stored in refrigerator) to save time in the morning.
2 lbs ground chicken
3 T chili powder, plus 2 t
2 (15 ou) can beans – one kidney, one white, drained and rinsed
2 (28 ou) cans fire roasted diced tomatos
1 medium sweet potato, peeled and shredded
1 (15 ou) can chicken broth
1-2 chipotle chilis in adobo with seeds, chopped
1/4 c instant tapioca (recommended: Minute)
2 T soy sauce
1 T kosher salt
1 T onion powder
2 t granulated garlic
1 t dried oregano
1 t ground cumin
1/4 t ground cinnamon
1/2 – 3/4 c lager style beer, optional
Optional toppings: sour cream, shredded cheddar or jack, chopped scallions, chopped pickled jalepenos
Cook chicken in a large skillet then add to slow cooker. Add 3 T chili powder and the rest of the ingredients, excluding the beer, if using.
Stir, cover and cook on low 6-8 hours.
Just before serving, stir in remaining 2 t chili powder, and beer, if using. Serve with crusty bread for dipping and toppings of choice.