Spicy Chicken Chili Stew

Servings:

Prep Time: 20

Cook Time: 25

Total Time: 45

Serving this spicy chicken chili stew is a surefire way to please everyone at the table. This recipe is super satisfying and all the way silky smooth!

Equipment

Ingredients

1.75 lbs boneless + skinless chicken thighs, cut into bite sized pieces
salt, garlic powder + onion powder, to taste
1/4 cup olive oil
4 jalapeños, diced
1 white onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 heaping tbs potato starch
3 tbs tomato paste
2 tbs brown sugar
1½ tbs chili powder
1/2 tsp cumin
1 tsp dried oregano
1/2 tsp cinnamon
pinch ground cloves
1½ tsp salt
1/2 tsp black pepper
32 oz low sodium chicken broth
15 oz cannellini (white) beans, drained + rinsed
15 oz red kidney beans, drained + rinsed
1/2 cup sweet potato puree (optional)

Optional Toppings: avocado, Mexican blend cheese, sour cream + chives

US Customary - Metric

Instructions

Pat dry the chicken pieces. Season them all over with the salt, garlic powder and onion powder to taste. In a large pot, heat 2 tbs of olive oil over medium high heat. Add the chicken and cook until golden brown on all sides. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
Add the remaining 2 tbs olive oil to the pot, add the jalapeños, onion, bell pepper and sauté until veggies are soften - about 4 minutes. Next, stir in the garlic for 30 seconds. Then, add in the potato starch and stir to coat all ingredients. Add in the tomato paste and stir until all is coated. Add in the chili powder, cumin, dried oregano, cinnamon, cloves, salt, pepper and sugar and mix to coat. Pour in the broth, beans, chicken and sweet potato and stir. Bring to a boil and then lower heat to a simmer. Cover and cook for 25-30 minutes. Taste the stew and adjust any seasonings according to your palate.

Notes

Store leftovers in an airtight container in the fridge.
If you don't have potato starch, you can use all purpose flour or cornstarch or arrowroot powder or tapioca flour.
To make this vegan or vegetarian, leave out the chicken and use low sodium vegetable broth.

Nutrition

Author: Stella Drivas