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Better Than Panera Chicken Chili

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recipes 

Better Than Panera Bread Chicken Chili

by Jenn

• Time depends on your devotion boo!
• Makes 8-12 cups

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Ingredients 

• 2 chicken breasts
• 1 cup of diced potato
• 1 cup of diced carrots
• 2 cups of cooked northern beans (garbanzo beans)
• 1 cup of diced onions
• 1 cup of corn
• 2 Tbsp. extra virgin olive oil
• 2 gloves of garlic sliced
• 1/2 cup of jalapenos diced
• 1 cup vegetable broth
• 1 1/2 cups of water
• 1 cup tomato puree divided
• 1 1/2Tbsp. smoked paprika
• 1 1/2 Tbsp. chipotle chili  
• 1/2 tsp cayenne pepper
• 1 Tbsp. pink Himalayan salt
• 1 1/2 Tbsp. fresh ground black pepper
• 2 Tbsp. flour

Directions

1. Soak garbanzo beans over night.. rinse and change water at least once. Cos beans for two hours and reserve 1/2 cups of water for chili. Skip this step if using canned or precooked beans. 
2. Place a 4 quart sauce pan on the stove over medium heat with 1 Tbsp. of extra virgin olive oil. Season chicken breasts with salt and pepper and place in the skillet cooking for about 5 minutes on each side. 
3. Remove chicken breasts and let rest. Meanwhile reduce heat to low and add garlic and onions. Cook for 2-3 minutes, stir to prevent sticking. 
4. Mix flour with 1 Tbsp. tomato puree, chipotle chili, cayenne pepper, smoked paprika, salt and pepper and set aside.
5. Add 1 Tbsp. olive oil to the sauce pan with onions and garlic, stir in carrots, potatoes and jalapenos. Cook for 2-3 minutes.
6. Add a little of remaining water (1-2 Tbsp.) to remove any bits that may have stuck to the bottom. 
7. While veggies are simmering shred chicken. It may still be a little pink which is okay. 
8.  Pour chili paste into the sauce pan, mix well. Add vegetable broth, water, tomato sauce, shredded chicken and corn to the sauce pan, stir well. 
9. Reduce heat low and let simmer for 1 hour.