Smoky Chicken Chili

This rich and smoky weeknight chili makes good use of pantry ingredients and opts for an unexpected time-saving ingredient: a rotisserie chicken. Garlic, onions, and carrot caramelize alongside tomato paste to create a deep, rich base for the sauce, and dried chiles and golden raisins enrich the chili by adding both mild spice and a hint of sweetness. The chicken is placed on top of the chili and steamed to warm it through, helping to maintain its chunky texture. (The more you mix, the more shredded it becomes.) For the next day, leftover chili makes a fantastic topping for nachos or a satisfying quesadilla filling. Chicken is a great source of lean protein, especially breast meat. Tomatoes, bell peppers, raisons, onions, and garlic are packed with antioxidants that help stave off chronic disease. And pinto beans are a wonderful source of vegan protein, fiber, vitamins, and minerals.  

Makes: 4 servings
Time to cook: 50 minutes (15 minutes prep, 35 minutes cook time)

Ingredients

· 3 guajillo or dried New Mexico chiles, stemmed and seeded

· ¼ cup golden raisins

· 1 medium tomato, quartered

· 4 cups low-sodium chicken broth

· ¼ cup extra-virgin olive oil

· 1 cup finely chopped onion

· ½ cup finely chopped carrot

· Salt and pepper

· 3 garlic cloves, minced

· 2 tablespoons tomato paste

· 1 tablespoon chipotle chile powder

· ½ teaspoon dried oregano

· 1 large bell pepper, diced into ½-inch pieces (1½ cups)

· 1 (15.5-ounce) can pinto beans, rinsed

· 1 rotisserie chicken, meat coarsely shredded (4 cups)

· Tortilla chips, chopped cilantro, sliced radishes, chopped avocado, shredded cheese, and sour cream, for serving

Cooking Instructions

1. In a small, heatproof bowl, combine chiles and raisins with enough boiling water to completely cover and let stand until softened, 5 minutes. Drain, then transfer to a blender; add tomato and broth and purée until smooth.

2. In a large Dutch oven or other heavy-lidded pot, heat 2 tablespoons of the oil over medium. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes. Add garlic, tomato paste, chile powder, oregano, and the remaining 2 tablespoons oil; cook, stirring frequently, until tomato paste is caramelized, about 2 minutes.

3. Add bell pepper and the blended sauce, season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium and cook, stirring occasionally, until peppers are tender, 15 minutes. Add beans and cook uncovered, stirring occasionally and mashing half of the beans, until the sauce has reduced and is slightly thickened, 5 minutes.

4. Spread shredded chicken evenly on top, cover and turn off the heat. Let stand until chicken is warmed through, about 2 minutes.

5. Stir the chili once or twice to incorporate. (The chili will continue to thicken as it sits.) Divide the chili among bowls and enjoy with any or all of the toppings.

Nutrition per serving
663 calories; 34 grams fat; 7 grams saturated fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 59 grams carbohydrates; 34 grams protein; 12 grams fiber; 15 grams sugar; 1634 milligrams sodium

Recipe by Kay Chun, NY Times Cooking  

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