Ever had a jalapeno popper? The Husband loves them. The spicy jalapeno, filled with cream cheese and spices, sometimes wrapped in bacon and baked, other times breaded and fried… I saw this recipe when looking at the winners of a chili competition over at Prevention RD, made by Books and Cooks. I can see why this was not only A winner, but THE winner. It was a HUGE hit in my house. It was a touch too spicy for ME and the little dude, but the husband managed to scarf quite a bit of it before I hurried to put leftovers in the fridge. And with the calories not being ridiculous, I can serve a decadent tasting dish without sacrificing flavour at ALL. There’s a bit of slicing and dicing prep to be done, but once that is done – it’s mostly hands off, and done within 30 minutes. And we all know that I love that. I did leave out the corn, and added an extra can of cannellini beans for two reasons:
- The husband hates corn
- We didn’t have any anyway
Jalapeno Popper Chicken Chili
- 1 Tbs olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 4 jalapeno peppers seeds and ribs removed, minced
- 4 cloves garlic minced
- 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tsp chili powder
- 1 Tbs ground cumin
- 1 tsp ground paprika
- 15 oz can diced tomatoes undrained
- 1 1/2 cups low-sodium chicken broth
- 15 oz can cannellini beans drained and rinsed
- 2 cups frozen corn
- 8 oz cream cheese cut into large chunks
- 1/4 cup sharp cheddar cheese shredded
- 3 slices bacon cooked and crumbled
- In a large pot heat the olive oil over medium-high heat. Once hot, add the onion, red pepper, jalapeno pepper, and garlic and saute for 5-7 minutes or until tender and onion is translucent.
- Sprinkle the chicken with the salt and pepper. Push the vegetables to the side of the pan and add in the chicken. Cook the chicken until no longer pink. Stir in the chili powder, cumin, and paprika and allow to cook for 30 seconds or until fragrant.
- Stir in the tomatoes, chicken broth, cannellini beans, and corn. Bring to a simmer and cook for 30 minutes.
- Add in the cream cheese and cheese and stir until completely melted, about 5 minutes. Serve chili hot, topped with a teaspoon of bacon crumbles.