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Chipotle Chicken Sweet Potato Pumpkin Ale Chili

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chipotle Chicken Sweet Potato Pumpkin Ale And Black Bean Chili. A delicious healthy spin on a fall favorite!

Ingredients

  • 1 pound Dried Black Beans, Soaked And Cooked Until Tender
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Large Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Chipotle Peppers In Adobo Sauce, Diced
  • 2 whole Boneless, Skinless Chicken Breast Diced
  • 1 Tablespoon Smoke Paprika, Optional
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Sea Salt
  • 1 Tablespoon Adobo Sauce, From Peppers
  • 12 ounces, fluid Pumpkin Ale (I Love Blue Moon Harvest Pumpkin Ale)
  • 3 cups Chicken Stock
  • 2 whole Sweet Potatoes, Peeled And Cubed In Bite Size Pieces
  • 1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Diced
  • ½ bunches Cilantro, Chopped
  • 1-½ cup Greek Yogurt Or Sour Cream, For Garnish
  • 2 cups Monterey Jack Cheese, Shredded

Preparation

To soak dried black beans, place them in a pot covered in cold water about 4″ above the beans and soak overnight. (For a fast soak place in a large pot of water and bring to a simmer. Turn off heat and allow them to soak for 1 hour.) To cook them, drain soaked black beans and place them in a large pot filled 4″ above the beans with fresh water and bring to a simmer for 1 to 1 1/2 hours or until beans are tender when tested. Then remove them from heat and set aside.

In a large stock pot saute onion in olive oil over medium-high heat until onion is starting to caramelize. Then add garlic and chipotle peppers and saute until fragrant.

Add chicken and all of the seasonings including adobo sauce and sea salt. Saute for 4 minutes.

Pour in beer and chicken stock. Stir everything around and scrape any brown bits off the bottom of the pan.

Add sweet potatoes, drained black beans and bell pepper. Bring to a simmer, cover the pot and turn heat to low. Cook for at least 2 hours.

Stir in the cilantro and serve. Garnish with Greek yogurt and cheese.

2 Comments

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Rosann on 2.13.2013

What a wonderful suprise!! My family loved this recipe. Very easy to make, I used canned black beans because I was short on time. Thank you so much for sharing :)

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Camilla Chalifour on 9.26.2012

Oh my goodness! I made this on the weekend and have been eating it all week!!! Soo Good!
Also wanted to impress my boyfirend with somthing tasty to take to work and I’m pretty sure he’s ready to say “I love you” becasue of your recipe!!!

Tanks for sharing!

2 Reviews

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Rosann on 2.13.2013

New favorite comfort food!

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Camilla Chalifour on 9.26.2012

Delicious, harty and perfect for the cold weather approaching!

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