Ground Chicken Chili Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (19)
- 18 oz skinless boneless chicken thigh
- 4 6-inch corn tortillas
- 4 oz carrots diced
- 4 oz canned black bean
- 3 oz unsalted dark red kidney beans
- 2 oz onions diced
- 1 oz cheddar cheese shredded
- 1 cup homemade tomato sauce
- 1 1/2 cups unsalted chicken broth
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1 tbsp Hunt's tomato paste
- 2 tbsp cilantro chopped
- 1 tsp traditional Dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
INSTRUCTIONS
Prep:
Place the chicken thigh skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard the bone. Pull off the skin of the chicken thighs with your hand; discard the skin. Cut the skinless, boneless chicken thighs crosswise into strips, then slice those strips into small chunks. Grind those chunks in a food processor.
Halve the onion and peel away the skin. Trim one end and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.
Cut each corn tortilla into triangle-shaped pieces.
Finely mince the peeled garlic.
Roughly chop the cilantro.
Cook:
Sauté the aromatics: Place a large pot over medium heat, then add 2 tbsp olive oil, 1 tbsp garlic, and 2 oz diced onions. Stir well for 2 minutes.
Add the ground chicken and seasonings: Add 18 oz ground chicken, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp ground cumin, 1 tbsp Hunt's tomato paste, 1 tsp traditional Dijon mustard, 1/2 tsp salt, and 1/2 tsp black pepper to the pot. With a cooking spatula, stir the ground chicken vigorously to cook for 5 minutes.
Add the carrots: In the same pot, add 4 oz diced carrots. Mix well for 2 minutes.
Add the chicken broth and tomato sauce: Pour 1 cup of homemade tomato sauce and 1 1/2 cups of unsalted chicken broth into the pot. Bring the mixture to a boil, then lower the heat, and let it simmer for 15 minutes.
Add the beans: Add 3 oz unsalted dark red kidney beans and 4 oz canned black beans to the pot. Gently stir to cook for another 5 minutes.
Add the cheese and cilantro: Remove the pot from the heat, then add 1 oz shredded cheddar cheese and 2 tbsp chopped cilantro.
Bake the corn tortillas: While the ground chicken chili is cooking, cut corn tortillas and bake at 375°F for 6 minutes.
Serve: Transfer your desired portion into a serving bowl. Enjoy the ground chicken chili with corn tortillas.
