WEEKDAYS 1e|12p|c
Home / Recipes / Chicken Chili With Eggplant

Chicken Chili with Eggplant

1302657175
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Dig into this dish!
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by : The Chew
This tasty dish is just the thing for dinner tonight.
share
things you'll need.
ingredients
  • 2 pounds ground chicken
  • olive oil
  • salt to taste
  • 2 cups onion (small diced)
  • 3 garlic cloves (minced)
  • 1 medium eggplant (1 inch dice)
  • 2 serrano chili (sliced into thin rounds)
  • 1 tablespoon smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons coriander (toasted and ground)
  • 1 tablespoon cumin (toasted and ground)
  • 1 teaspoon cayenne
  • 1 bottle of beer (preferrably IPA)
  • 1 14.5-ounce can of diced tomatoes
  • 1 15-ounce can cannellini beans
  • drained and rinsed
  • 1 15-ounce can kidney beans
  • drained and rinsed
  • 2 tablespoons brown sugar
  • 2 teaspoons cocoa powder
  • 2 cups water plus 2 tablespoons
  • 2 tablespoons corn starch
  • 1 cup greek yogurt
  • 1/2 cup cilantro (leaves chopped)
  • hot sauce to taste (optional)
kitchenware
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • chefsknifepng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients olive oil
    2 pounds ground chicken
    Salt
    instructions Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil.  When the oil is hot, add the ground chicken with a large pinch of salt and brown on all sides, breaking up the meat into smaller pieces as it cooks.
  • step 2
    ingredients 1 medium eggplant (1 inch dice)
    instructions Remove with a slotted spoon to a plate and set aside. Add the eggplant and brown on all sides, about 6-7 minutes, adding more olive oil if the pan seems dry.
  • step 3
    ingredients 2 cups onion (small diced)
    3 garlic cloves (minced)
    2 serrano chili (sliced into thin rounds)
    1 tablespoon smoked paprika
    2 tablespoons chili powder
    2 tablespoons coriander (toasted and ground)
    1 tablespoon cumin (toasted and ground)
    1 teaspoon cayenne
    instructions Reduce the heat to medium, and add the onion, garlic and Serrano with a small pinch of salt. Let the vegetables sweat for a few minutes, then add all of your spices. 
  • step 4
    ingredients 1 bottle of beer (preferrably IPA)
    instructions Toast them for about 30 seconds, being careful not to burn them. 
  • step 5
    ingredients 1 14.5-ounce can of diced tomatoes
    1 15-ounce can cannellini beans (drained and rinsed)
    1 15-ounce can kidney beans (drained and rinsed)
    2 tablespoons brown sugar
    2 teaspoons cocoa powder
    2 cups water 
    instructions Next add the bottle of beer, making sure to scrape the bottom of the pot well. 
  • step 6
    ingredients 1 cup greek yogurt
    1/2 cup cilantro (leaves chopped)
    salt
    instructions Add the meat back in along with the, tomatoes and both beans. Stir in the brown sugar, cocoa powder and 2 cups of water, and reduce the heat to low. Season with some more salt and hot sauce to taste, and simmer stirring occasionally for 2 hours.  
  • step 7
    ingredients 2 tablespoons water
    2 tablespoons cornstarch
    instructions In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use.  
  • step 8
    ingredients   
    instructions After 2 hours, if the chili looks a little loose, thicken it by mixing together the cornstarch and 2 tablespoons of water, then stirring it in when the chili is at a gentle boil.
  • step 9
    instructions To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners