WEEKDAYS 1e|12c|p

Chicken Chili with Eggplant

The Chew
Servings: 8
2+ hr

This tasty dish is just the thing for dinner tonight.

  • Ingredients
  • step-by-step directions
Chicken Chili with Eggplant
  • 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)
  • 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.
  • 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.
  • 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. 
  • Toast them for about 30 seconds, being careful not to burn them. 
  • Next add the bottle of beer, making sure to scrape the bottom of the pot well. 
  • 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.  
  • In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use.  
  • 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.
  • To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.
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