TLC Cooking "Emeril's Chicken Chili with Root Vegetables and Chipotle Crema"

Emeril's Chicken Chili with Root Vegetables and Chipotle Crema

YIELD 10 servings

INGREDIENTS

Chicken Chili:
1 1/2 tablespoons	vegetable oil
1 cup	chopped yellow onions
1 medium	rutabaga, peeled and chopped
4 medium	carrots, chopped
4	parsnips, chopped
1	sweet potato, chopped
1/2 cup	chopped red bell peppers
2 tablespoons	minced jalapeno peppers
1 tablespoon	minced garlic
2 teaspoons	ground cumin
2 tablespoons	chili powder
1	bay leaf
1 teaspoon	salt
1/2 teaspoon	cayenne
1 pound	ground chicken, breast and thigh meat, seasoned with 2 tablespoons Essence
1 15‑ounce can	chopped tomatoes and their juices
2 15‑ounce cans	black or pinto beans
4 cups	chicken stock
1 cup	grated cheddar cheese, for topping
Chopped green onions, garnish
Chipotle Crema, recipe follows
Chipotle Crema
1 cup	nonfat, Greek strained yogurt
1	chipotle in adobo sauce, minced
1	lime, juiced
Salt and pepper to taste

PREPARATION:

Chicken Chili:

In a large Dutch oven over medium heat, add the oil, onions, rutabaga, carrots, parsnips, sweet potatoes, bell peppers and jalapeno until the vegetables begin to soften, about 5 minutes. Add the garlic, cumin, chili powder, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds. Next, add the ground chicken, stirring to break up any clumps. After 2 minutes, add the tomatoes and their juices, the beans and the stock, and bring to a boil. Cook, stirring occasionally until thickened, 20 to 30 minutes. Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste. Garnish with the cheese, chopped green onions and drizzle with the crema. Serve hot.

Chipotle Crema

Combine all ingredients in a small bowl. Serve immediately.
Editor's Note: Look for organic chicken—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Who Are You Calling a Chicken? Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Chilis

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