Chicken Salsa Chili

 Chicken Salsa Chili 

One of my first posts was a vegan sweet potato chili. So for the meatlovers out there I am now posting this Chicken Salsa Chili.  I like to think this recipe rivals Cafe Latte's but that may just be my imagination.

If my mother were writing this post, she would remind you that the most important thing to do while making a pot of chili is to taste, taste, taste.  You want to really develop some depth of flavor in your seasoning so feel free to add as much of the spices listed below as you like while you let this simmer.

• 3 tablespoons olive oil 
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces 
• 1 1/2 cups chopped yellow onions 
• 1/2 teaspoon crushed red chili pepper flakes 
• 1 tablespoon minced fresh garlic 
• 2 teaspoons minced fresh jalapeno chili peppers or canned diced green chiles
• 1 1/2 cups chicken stock 
• 3 tablespoons chili powder 
• 1 can (28 ounces) whole tomatoes, undrained and broken up 
• 1 can (29 ounces) tomato puree 
• 2 cans (15 ounces each) dark red kidney beans drained 
1 can (15 ounces) sweet corn
 1 teaspoon cocoa powder
• 1/3 cup chopped fresh cilantro 
• 2 tablespoons freshly squeezed lime juice 

To make: Warm olive oil in a large stockpot over medium heat.  Sauté chicken 
until cooked.  Add onions and reduce heat.  Cook for 3 minutes or until onions are tender. 
Add pepper flakes, garlic, jalapenos, chicken stock, chili powder, tomatoes and tomato 
puree, kidney beans and corn.  Add the cocoa powder right at the end.  Season to taste as it simmers.  Plan to simmer for at least 20 minutes or up to an hour.  

I like to make a big batch and then freeze a few portions to eat later.