Baja Chicken Chili tastes like it has been simmered for hours but comes together in 30 minutes. Southwestern flavors and spices meld with a hint of honey for the perfect chicken chili.
Disclosure: OXO sent tools to assist with this recipe. I was not compensated for this post and my love for this brand is all my own.
Whenever I am looking for a great idea for dinner, chili is one of those go-to recipes I can whip up on the fly. Whether it’s chili chock full of Italian sausage, a light turkey chili or even my favorite cornbread topped chili, I know dinner can come together in a flash and with the right spices, will taste amazing. Lately, I have been obsessed with various flavor combos and ingredients and when OXO asked us for a fabulous chili recipe that would come together zippy quick with their tools, I knew I’d want to do a Baja style chili packed with the flavors of ancho chili, fresh veggies and black beans and topped with melty cheese and a light avocado creama.
OXO sent us a few of their chili essentials – including a Heatproof Silicone Ladle, perfect for scooping chili into cozy bowls,
a easy Vegetable Chopper with Easy-Pour Opening that had me dicing onions and jalapenos with no tears and
a must have Ground Meat Chopper & Turner that helped break up that package of ground chicken which also has a myriad of other uses!
This Baja Chicken Chili came together in just under 30 minutes and tastes like it has been simmered for hours. The key is to bloom the spice with the veggies so that you have a rich and flavorful broth. Fire-roasted tomatoes adds a subtle smokiness and to offset the heat factor, a bit of honey added the right balance. I wanted to put some roasted poblanos in this but apparently there is a poblano shortage here in Philly – 4 different stores and not a poblano pepper to be found. Knowing that ancho chile powder essentially has the same fruity heat, I figured I would use that in lieu of the roasted poblanos. I added some smoked paprika to add a tinge more smoky depth along with the other spices, as well as a hint of unsweetened for even more depth, and the kitchen smelled amazing. To top the flavorful chicken chili, I used some Monterrey jack cheese and a squeeze of lime along with a light and refreshing avocado creama made with yogurt, ripe avocados and a touch of smoky spice. Now – doesn’t that sound easy? Sure, there are a lot of ingredients but if you have everything at the ready, it moves together really quick.
When you are looking for a chicken chili that is packed with flavor, this Baja Chicken Chili will be your go-to.
On to the recipe:
Gather your ingredients
Breaking up the ground chicken
Let’s make easy work of these veggies
Time to saute
Let’s bloom the spices
Black beans add a touch of southwestern flair
Whisking together this easy avocado creama
Ladle into bowls and
Ready for serving
I love mine with a touch more avocado creama for a creamy cooling factor
Hungry yet?
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