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Ingredients
- 3 x ancho chilies dry
- 1/4 c. cashews
- 1 1/2 c. chicken stock
- 2 Tbsp. extra virgin olive oil
- 1 med onion diced
- 4 x cloves garlic chopped
- 1 1/2 tsp cumin, powdered
- 1 tsp salt
- 3 x chicken breasts cubed prepared chile puree
- 1/4 c. cilantro minced
- 1 x 28 oz can tomatoes
- 1/2 c. cashews
- 1/2 ounce bittersweet chocolate
Directions
- Chile Puree: Heat a small skillet over high heat till very warm. Place chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place chilies in a blender with cashews and chicken stock. Puree till smooth.
- Chili:In a stock pot, briefly saute/fry onion, garlic, cumin, chile pwdr, and salt in the extra virgin olive oil.
- Add in chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 min.
- Add in cashews, chocolate and beans. Stir till chocolate melts. Serve
- NOTES : For spicy chili, add in 2 or possibly 3 chipotles to the puree and double the chile pwdr.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1228g | |
| Calories 1743 | |
| Calories from Fat 1060 | 61% |
| Total Fat 122.14g | 153% |
| Saturated Fat 29.08g | 116% |
| Trans Fat 0.5g | |
| Cholesterol 267mg | 89% |
| Sodium 4095mg | 171% |
| Potassium 2519mg | 72% |
| Total Carbs 61.06g | 16% |
| Dietary Fiber 11.1g | 37% |
| Sugars 14.2g | 9% |
| Protein 112.05g | 179% |
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