Chicken Cashew Chili
Author: Nicole
Ingredients
  • 2 ancho chilies, stemmed, seeded and crumbled
  • ¾ cup unsalted cashews, raw or roasted (divided)
  • 1 cup chicken broth
  • 4 boneless chicken breasts (about 1-1/2 pounds)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 3 tablespoons fresh cilantro, chopped (divided)
  • 1 14.5 ounce can diced tomatoes, with liquid
  • 1 ounce good quality bittersweet chocolate (not unsweetened) or semisweet chocolate
  • 1 15 ounce can of kidney beans, rinsed and drained
Instructions
  1. Make chili purée: Boil chicken broth (on stove or in microwave). Place dried chilies in boiled chicken broth. Let chilies soak for 10 minutes. Transfer chilies and broth to a blender or Vitamix and add ¼ cup cashews. Purée until smooth; set aside.
  2. In a large heavy pot (4 to 5 quarts) heat oil over medium heat until hot and cook onion and garlic, stirring, until softened, about 7 minutes.
  3. Add cumin, chili powder, and salt and cook, stirring, 1 minute.
  4. Add chicken and stir to coat with onion mixture.
  5. Stir in chili purée, 2 tablespoons cilantro, and tomatoes with juice and simmer over medium-low heat, covered, stirring occasionally to avoid sticking, 45 minutes or until chicken is cooked through.
  6. Remove pan from heat and transfer chicken to a bowl. Using 2 forks or your hands shred meat.
  7. Return chicken to pan and stir in ½ cup cashews, chocolate, and beans.
  8. Cook chili over moderate heat, stirring, until heated through and chocolate is melted.
  9. Sprinkle remaining tablespoon of cilantro on chili before serving.
Notes
* Chili may be made 2 days ahead and cooled completely, uncovered, before being refrigerated.
* Chili freezes well.
* Recipe doubles well.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-cashew-chili/