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Wednesday, January 22, 2014

Jalapeno Popper Chicken Chili


Ever had a jalapeno popper? TFC loves them. The spicy jalapeno, filled with cream cheese and spices, sometimes wrapped in bacon and baked, other times breaded and fried... 

I saw this recipe when looking at the winners of a chili competition over at Prevention RD, made by Books and Cooks. I can see why this was not only A winner, but THE winner. It was a HUGE hit in my house. It was a touch too spicy for ME and the little dude, but the husband managed to scarf quite a bit of it before I hurried to put leftovers in the fridge. And with the calories not being ridiculous, I can serve a decadent tasting dish without sacrificing flavour at ALL.

There's a bit of slicing and dicing prep to be done, but once that is done - it's mostly hands off, and done within 30 minutes. And we all know that I love that.

I did leave out the corn, and added an extra can of cannellini beans for two reasons:
  1. The husband hates corn
  2. We didn't have any anyway
The flavours intensified and were (I hear) amazing the next day - this is a great make ahead dish!  The husband raved about this - said I needed to make it in bulk, and freeze it so he could have a bowl "every single week".

Adapted from Prevention RD as seen on  Books and Cooks


INGREDIENTS
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 jalapeno peppers, seeds and ribs removed, minced (do this to taste - you might have very spicy jalapenos)
  • 4 garlic cloves, minced
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 (15 oz) can diced tomatoes, undrained
  • 1½ cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 8 oz ⅓ less fat cream cheese, cut into large chunks
  • ¼ cup (1 oz) part-skim sharp cheddar cheese, shredded
  • 3 slices uncured bacon, cooked and crumbled

INSTRUCTIONS
  1. In a large pot heat the olive oil over medium-high heat. Once hot, add the onion, red pepper, jalapeno pepper, and garlic and saute for 5-7 minutes or until tender and onion is translucent.
  2. Sprinkle the chicken with the salt and pepper. Push the vegetables to the side of the pan and add in the chicken. Cook the chicken until no longer pink. Stir in the chili powder, cumin, and paprika and allow to cook for 30 seconds or until fragrant.
  3. Stir in the tomatoes, chicken broth, and cannellini beans. Bring to a simmer and cook for 30 minutes.
  4. Add in the cream cheese and cheese and stir until completely melted, about 5 minutes. Serve chili hot, topped with a teaspoon of bacon crumbles.

7 comments:

  1. I don't think my kid would touch a jalapeno popper! "Too spicy"

    ReplyDelete
  2. H didn't. Only the husband ate this batch. I have made a less spicy version since then, and it's kickass.

    ReplyDelete
  3. Embarrassingly, I've never had a jalapeno popper. Now I need to try one (and this chili, of course).

    ReplyDelete
  4. Casually mentioned this recipe to my OldFC! And the comment was, "so why aren't we having this tonight????). Maybe next week!

    ReplyDelete
  5. Does TFF like jalapeƱo poppers???

    ReplyDelete
    Replies
    1. No. But he does enjoy Tabasco sauce on his pasta....

      Delete

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