Chicken Chili
Ingredients
- 2 canned chipotles in adobo
- 1 cup water
- 1 T vegetable oil
- 2 large onions, chopped
- 4 T minced garlic, divided
- 4 ribs celery, chopped
- 2 T ground cumin
- 2 T chili powder
- 2 lbs boneless chicken breast, chopped
- 1 container Pomi chopped tomatoes (or one large can of plum tomatoes, chopped)
- 1 ½-2 cups low-sodium chicken broth
- 2 bay leaves
- 1 ½ t dried oregano, crumbled
- 2 t salt, or to taste
- 1 T cornmeal
- 1 19-oz can white beans, drained and rinsed
Instructions
- Puree chipotles with water in a blender and set aside.
- Heat oil in a large pot or dutch oven over moderate heat. Add onions, 2 T. garlic, and celery and cook stirring, until onions are softened, about 10 minutes.
- Add cumin and chili powder and cook for 1 minute more.
- Add chicken and cook until browned.
- Add tomatoes, broth, bay leaves, oregano, and salt. Bring to a boil, then reduce heat and simmer for 60 minutes.
- Stir in cornmeal and beans and simmer for 15 minutes more.
- Remove bay leaves before serving.
