- Kitchen Knife: Essential for chopping vegetables like onions, bell peppers, and garlic as specified in many chili recipes.
- Cutting Board: A necessary tool for safely preparing ingredients without contaminating the work surface.
- Dutch Oven or Large Soup Pot: Ideal for cooking chicken chili over a stovetop, offering good heat distribution and depth for simmering.
- Food Processor (optional): Useful for quickly dicing vegetables if preferred over manual chopping with a knife.
- Blender or Immersion Blender (optional): Can be used to puree the chili soup once cooked, especially if you're aiming for a smoother consistency.
- Measuring Cups and Spoons: Essential for accurately measuring ingredients like tomatoes, spices, and other components of the recipe.
- Can Opener (if using canned beans): Necessary if opting to use pre-cooked or canned beans.
- Meat Thermometer (optional but helpful): Ensures that chicken reaches a safe internal temperature before being added to the chili.
- Stirring Spoon or Ladle: For stirring and serving the chili, with ladle useful for transferring liquid components from pot to bowls.
1 1/4 cups reduced-sodium chicken broth (10 fluid ounces)
1 (14- to 15-ounce) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 tablespoons olive oil
1 rotisserie-cooked chicken (2 pounds)
1 (15-ounce) can pink beans in sauce (preferably Goya)
Garnish: chopped fresh cilantro; sour cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About