Chipotle Chicken Sweet Potato Pumpkin Ale Chili

[BABY1]

Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes
Yield: 6 servings
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Ingredients

• 1 pound Dried Blackbeans, Soaked And Cooked Until Tender 2 tablespoons Extra Virgin Olive Oil 1 whole Large Onion, Diced 2 whole Chipotle Peppers In Adobo Sauce, Diced 4 cloves Garlic, Minced 2 whole Chicken Breast, Diced 1 tablespoon Smoke Paprika, Optional 2 tablespoons Chili Powder 1 tablespoon Cumin 1 teaspoon Oregano 1 teaspoon Sea Salt 1 teaspoon Granulated Garlic 1 tablespoon Adobo Sauce, From Peppers 12 ounces Pumpkin Ale (I ❤ Blue Moon Harvest Pumpkin Ale) 3 cups Chicken Stock 2 whole Sweet Potatoes, Peeled And Cubed In Bite Size Pieces 1 whole Yellow Bell Pepper, Diced 1/2 bunch Cilantro, Chopped 1 1/2 cups Greek Yogurt Or Sour Cream, For Garnish
• 2 cups Monterey Jack Cheese, Shredded

Cooking Directions

• In a large stock pot saute onion in olive oil over medium-high heat until starting to caramelize. Add garlic and chipotle peppers and saute until fragrant. Add chicken and all of the seasonings including adobo sauce and sea salt. Saute for 4 minutes. Pour in beer and chicken stock. Scrape any brown bits off the bottom of the pan. Add sweet potatoes, black beans and bell pepper. Bring to a simmer, cover and turn heat to low. Cook for at least 2 hours or place into a crock pot for 8 hrs. Add cilantro and serve.
• Garnish with greek yogurt and cheese.

Recipe by Serena Bakes Simply From Scratch