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