Toss garlic, oil and water in a small microwave-safe bowl. Cover with plastic wrap, leaving a small vent, and microwave 1½ minutes until soft. Cover completely and let cool.

Meanwhile, place an oven rack near the top of the oven, then heat the broiler. Line a broiler pan with foil. Place chile peppers on foil and roast 10 minutes, turning occasionally, until charred.

Transfer peppers to a bowl; cover with plastic wrap and let sit until cool.

Heat oil in a large saucepan over medium-low heat. Add chopped shallots and cook 15 to 20 minutes, stirring occasionally, until caramelized.

Add minced garlic and cook 2 minutes; add flour and stir 3 minutes until toasted. Increase the heat to high and add 1 cup broth. Simmer 2 minutes, scraping up any brown bits from the bottom of the pan. Add another 6 cups broth, the cooked chicken, chili powder, cayenne pepper, navy beans and salt and pepper to taste.

Peel, seed and chop roasted peppers; add to saucepan.

Remove pulp from roasted garlic cloves and place in a food processor. Add remaining 1 cup broth and process until smooth. Add to saucepan.

Simmer chili, uncovered, 25 minutes until thickened. Add spinach; cook another 5 minutes. Remove from heat. Stir in smoked paprika, heavy cream and salt and pepper to taste.

Serve with sour cream, chopped fresh parsley and/or shredded cheese on top, if desired.

Recipe adapted from Melissa D’Arabian.