If you love jalapeño poppers, you’ll love this chili

Love chili? Love jalapeño poppers? We’ve combined the two into one flavorful creamy chili!

There’s something about a jalapeño popper appetizer on a restaurant menu that I just can’t pass up. Besides the obvious, that all fried food is delicious, I think it’s the creamy inside that makes those little bites simply irresistible. So imagine combining that creamy goodness in a spicy chicken chili. As if chili wasn’t comforting and amazing enough, this version takes it to a whole new level.

Creamy chicken popper chili recipe

Serves 4-6

Ingredients:

• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3-4 jalapeños, seeded and finely chopped (depending on your heat preference)
• 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch cubes
• Salt and pepper
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1 (15 ounce) can diced tomatoes
• 1 (4-1/2) ounce can chopped green chilies
• 2 cups chicken broth
• 1 can cannellini beans, rinsed and drained
• 1 cup frozen fire-roasted corn kernels
• 8 ounces cream cheese

Directions:

1. In a large pot, sauté the onion, garlic, red, green and jalapeño peppers with the olive oil over medium-high heat for 5-7 minutes until softened.
2. Add the chicken to the pot, season with salt and pepper to taste and brown on all sides.
3. Add the cumin, smoked paprika and tomato paste, stir and cook 1 minute.
4. Add the diced tomatoes, green chilies, broth, beans and corn and stir everything together.
5. Bring the pot to a boil, then lower to a simmer for 45 minutes stirring occasionally.
6. Add the cream cheese at the end, stir until completely melted into the chili.
7. Spoon into serving bowls and garnish with green onions and/or grated cheddar cheese.

More chili recipes

Wendy’s copycat chili
Spicy sweet potato turkey chili
White bean and corn chili