Volcano Chicken Chili Recipe

A bold and smoky chicken chili with a surprise — a touch of dark chocolate deepens the flavour beautifully. Leave the jalapeño seeds in for serious heat, or remove them for a milder version.

Ingredients

• 6 tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 sweet red peppers, seeded, cored, and chopped
• 5 jalapeño peppers, finely chopped (leave seeds in for extra heat)
• 3 tbsp chili powder
• 1-1/2 tsp cumin
• 1 tsp ground coriander
• Pinch of ground cinnamon
• 6 boneless chicken breasts
• 1 can (28oz) diced tomatoes with juice
• 8oz Kalamata olives, sliced
• 1 cup beer
• 1/4 cup grated unsweetened chocolate
• Salt to taste

Toppings

• Grated or diced cheddar cheese
• Sliced scallions or green onions

Instructions

1. Heat half the oil in a large soup pot over high heat. Add onion and garlic; sauté over medium heat for 5 minutes.
2. Add red and jalapeño peppers; sauté for 10 minutes.
3. Stir in chili powder, cumin, coriander, and cinnamon; cook for 5 minutes. Remove from heat and set aside.
4. Cut chicken into 1 inch cubes. Brown in batches in the remaining 3 tbsp oil in a skillet.
5. Add browned chicken, diced tomatoes with juice, olives, and beer to the soup pot. Stir to combine.
6. Simmer for 15 minutes.
7. Stir in grated chocolate until melted and combined.
8. Season to taste with salt.
9. Serve garnished with grated cheddar and sliced scallions.