Chicken Chili with Ghost Pepper Honey
by Crystal OttoCategory
Entree
Servings
4-6
Prep Time
30 minutes
Cook Time
1 hour
Author:
Crystal
Sweet and heat for those cold evenings
Ingredients
1 Tbsp Olive Fusion’s Ghost Pepper Honey
-
2 Tbsp Olive Fusion’s Organic Adobo Lime rub
-
1 Tbsp Olive Fusion’s Applewood Chipotle rub
-
6 Tbsp Olive Fusion’s Persian Lime Olive Oil
-
1 Tsp Olive Fusion’s Jalapeño Flakes
1 Tbsp Olive Fusion’s Organic minced Garlic
1 10oz. can RO*Tel diced tomatoes and green chilies
2 15oz. cans of Three-Bean Blend (dark red kidney, pinto and black beans)
1 Sweet Onion, diced
1 15oz. can of creamed Corn
2 vegetable Boullion cubes
3 large Chicken breasts
Chopped Cilantro (optional)
1 tsp Salt
Ingredients:
Directions
Marinate chicken breasts in 3 Tbsp organic adobo lime rub and 4 Tbsp Olive Fusion Persian Lime olive oil for a minimum of 4 hours.
Pre-heat oven to 400 degrees, place chicken in a casserole dish, cover with tinfoil, place in oven and cook for 30 to 35 minutes. Remove from oven and let cool, when cool use a fork to shred the chicken, set aside.
While chicken is cooking make the chili
Rinse beans
In a dutch oven heat 2 Tbsp of Olive Fusion Persian Lime oil, add the diced onion, cook on medium heat for 15 minutes. Sprinkle onions with the Olive Fusion Applewood Chipotle rub and add the Ghost Pepper honey, continue cooking for 10 to 15 minutes until onions are caramelized. Add all remaining ingredients except the chicken and cilantro.
Simmer for 20 minutes stirring occasionally. Add the shredded chicken, salt to taste and simmer for 10 minutes.
Remove from heat, garnish with cilantro if desired.
Recipe Note
Crunch in tortilla chips for a quick addition. To thicken Chili combine 2 tbsp with enough water to make a paste. Add to Chili after removing from heat