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–+ servings
spicy chicken chili puree

Chicken Chili with Carrot Ginger Puree

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 pound chicken breast cubed
  • 2 tablespoon olive oil
  • 1 onion medium, chopped
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes 14 ounces
  • 1 cup chicken broth
  • 1 cup carrots sliced
  • 1/4 cup heavy cream
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the cubed chicken and cook until browned.
  • Remove chicken and set aside.
  • In the same pot, add onion, garlic, and ginger, cooking until fragrant.
  • Stir in chili powder, cumin, paprika, salt, and pepper.
  • Return chicken to the pot and add diced tomatoes and chicken broth.
  • Bring to a simmer and cook for 20 minutes.
  • Meanwhile, boil carrots in a separate pot until tender.
  • Blend cooked carrots with heavy cream to make a smooth puree.
  • Serve chicken chili in bowls topped with carrot ginger puree and garnish with cilantro.

Notes

For an extra layer of flavor, let the chili simmer on low heat for an additional 10 minutes to allow the spices to meld together. Adjust the spice level by adding more or less chili powder according to your preference. If the puree is too thick, thin it out with a little extra chicken broth.
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