| Chipotle Peach Chicken Chili |
It’s hot – it’s sweet, it’s heaven. This chili is REALLY good. Very different but super easy to put together
and a good one to stick in the freezer. It’s a small batch chili, so double or triple for a big crowd.
Level of Difficulty: Easy
Serves 4.
Lineup:
¼ cup olive oil
1 large onion, diced
1 large red pepper, diced
1 lb. boneless, skinless chicken breast, cut into 1 inch pieces
1 (14 oz.) can fire-roasted diced tomatoes
1 (14 oz.) can diced peaches in light syrup
¼ cup Tabasco Chipotle sauce
½ teaspoon salt
½ teaspoon pepper
½ fresh basil, roughly chopped
1 cup shredded smoked Gouda cheese
Playbook:
Heat the olive oil in a large stockpot over medium heat. Add the onion and red pepper and sauté for 5
minutes. Add the chicken. Cook, over medium heat, stirring frequently for 6-8 minutes. Add tomatoes,
peaches, Tabasco Chipotle sauce, salt and pepper. Simmer for 25-30 minutes. Stir in basil. Ladle into
bowls and sprinkle a ¼ cup of smoked Gouda over each serving.
Special Teams:
Coca Cola
and a good one to stick in the freezer. It’s a small batch chili, so double or triple for a big crowd.
Level of Difficulty: Easy
Serves 4.
Lineup:
¼ cup olive oil
1 large onion, diced
1 large red pepper, diced
1 lb. boneless, skinless chicken breast, cut into 1 inch pieces
1 (14 oz.) can fire-roasted diced tomatoes
1 (14 oz.) can diced peaches in light syrup
¼ cup Tabasco Chipotle sauce
½ teaspoon salt
½ teaspoon pepper
½ fresh basil, roughly chopped
1 cup shredded smoked Gouda cheese
Playbook:
Heat the olive oil in a large stockpot over medium heat. Add the onion and red pepper and sauté for 5
minutes. Add the chicken. Cook, over medium heat, stirring frequently for 6-8 minutes. Add tomatoes,
peaches, Tabasco Chipotle sauce, salt and pepper. Simmer for 25-30 minutes. Stir in basil. Ladle into
bowls and sprinkle a ¼ cup of smoked Gouda over each serving.
Special Teams:
Coca Cola
