Chunky Chicken Chili

 

What You'll Need

 

For the Chicken:

• 8 skinless bone-in chicken thighs
• 2 tablespoons olive oil
• 2 to 4 tablespoons Pam's Prep Fiery Hot Seasoning

 

For the Chili:

• 1/4 cup Mexican chili powder
• 1 tablespoon cumin
• 2 tablespoons Pam's Prep Classic Seasoning
• 1 tablespoon Pam's Prep Fiery Hot Seasoning
• 1 tablespoon smoked paprika
• 1/4 cup masa flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon garlic powder
• 1/4 cup green bell peppers, chopped
• 1/4 cup red bell peppers, chopped
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 6 cups water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium tomato, diced
• 2 tablespoons tomato paste

 

How to Make It

 

1. Cook the Chicken:

• Rub olive oil over all sides of the chicken.
• Season generously with Pam's Prep Fiery Hot Seasoning.
• Air fry in a single layer at 380 degrees fahrenheit for 12 to 15 minutes, bone side up.
• Flip and cook an additional 12 minutes or until the internal temperature reaches 165 degrees.
• Cook in batches if needed.
• Allow chicken to cool, then cut into chunks and set aside.

 

2. Start the Chili:

• In a large dutch oven add olive oil, onions, and bell peppers.
• Sauté for 1 to 2 minutes.
• Add the vegetable broth and water.

 

3. Build the Chili:

• Add beans, chicken, tomatoes, tomato paste, chili powder, paprika, cumin, garlic powder, and both Pam's Prep seasonings.
• Bring to a boil, then reduce to a simmer.
• Simmer for 20 minutes.

 

4. Thicken the Chili:

• Add the cocoa powder and simmer for 5 more minutes.
• While simmering, make a slurry by mixing masa flour with cold water until thick but pourable.
• Bring the chili back to a boil and slowly stir in the slurry.
• Continue stirring until the chili thickens to your desired consistency.

 

5. Serve:

• Serve hot with shredded cheddar cheese, green onions, and sour cream if desired.

 

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