Monthly Recipes

Chipotle Chicken Chili

September 2016
Category: Main Course  Paleo  Gluten Free  Dairy Free  

Serves 6


1 tablespoons avocado oil
4 cloves garlic, minced
1 onion, diced
2 lbs pounds boneless, skinless chicken thighs, cut into large dice*
1 pound spolumbo chorizo sausage, casing removed
2 TB tomato paste
1/3 cup tequila
28 ounce can diced tomatoes
1 tablespoon chili powder
1/2 tablespoon oregano
1 can diced green chilies
1/2 tablespoon ground cumin
1 teaspoon salt
1 chipotle pepper in adobo sauce, minced (use less if desired)
1 Red Pepper, diced
1 Yellow Pepper, diced
1 TB coconut Palm sugar
2 TB lime juice
1/2 bunch fresh cilantro
2 TB Green onions, garnish

Heat the oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Mix in tomato paste and cook for 1-2 minutes.
Add chorizo and break up then add in the chicken and cook until lightly browned. Add the next 11 ingredients and bring to a simmer, then cover the pot and cook for 1 hour.
Add lime juice. Stir and cook 10 more minutes. Taste for seasoning. Garnish with cilantro and green onions

*You can use chicken breasts however thighs offer a much juicer result and allow for longer cooking which creates a fulller flavour. 

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