Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander
3 black peppercorns
1 15-oz can red kidney beans, rinsed and drained
2 Tbsp olive oil
1 4-oz can roasted green chiles
4 oz diced chicken andouille or other spicy sausage
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses
1 Tbsp chopped chipotle pepper in adobo
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water
For garnishes (optional):
1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterey Jack pepper cheese or other cheese
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chiles and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly.
The chili is quite flavorful on its own, but if you'd like to garnish, combine sour cream and chives in a bowl. In another bowl, combine mango, tomato and cilantro, and salt and pepper to taste (making a mango salsa!). Serve chili with optional garnishes and grated cheese.