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Chocolate Chicken Chili

Give chicken chili a new flavor by adding a favorite dessert ingredient, chocolate.

Recipe by Canned Food Alliance
Servings
8
Tags
dinner, gluten free, main-dish, halloween

Ingredients

  • 1 cup long grain rice
  • 2 cups water
  • 2 dried ancho chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 1/4 cup cashews
  • 1 can (14 1/2 ounce) reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cups frozen chopped onion
  • 6 garlic cloves, coarsely chopped
  • 2 boneless and skinlees chicken breast halves, trimmed and cut in 1-inch pieces
  • 1 can (14 1/2 ounce) fire roasted diced tomatoes with juice
  • 1 can (15 1/2 ounce) black beans
  • 1/4 cup minced fresh cilantro leaves plus additional for garnish
  • 1 ounce (1 square) unsweetened chocolate, coarsely chopped
  • 1/2 cup each, sour cream and shredded queso blanco cheese
  • 1/2 cup cashews Pico de gallo or salsa (optional)

Preparation

  1. Combine the rice and water in a saucepan.
  2. Bring to a boil over high heat, then cover and reduce the heat to a bare simmer.
  3. Cook until all water is absorbed, about 15 minutes.
  4. Heat the chiles in a small heavy skillet just until toasty, only a couple of minutes, then remove the seeds and stems, using rubber gloves to protect your hands.
  5. Place in a blender; add the seasonings, cashews and 1/2 cup chicken broth.
  6. Puree until smooth, adding more broth as needed to make a thin paste.
  7. Heat the oil in a large pot over medium-high heat and sauté the onion until tender; add the garlic and the chicken and saute until the chicken loses its raw look.
  8. Add the chile paste and saute another minute or two until the mixture is fragrant.
  9. Add the tomatoes and remaining broth and simmer until the chicken is cooked through, about 5 minutes.
  10. Add the beans, cilantro and chocolate; simmer, stirring occasionally, until the chocolate melts and is incorporated.
  11. Spoon the rice into bowls, add a serving of chili, and top with sour cream, cheese, nuts and additional cilantro.
  12. Serve with Pico de Gallo, if desired.