ChipotleChicken Black Bean Chili
1 Chicken Breast
1 Tsp Big Game Rub
1 Onion, Chopped
1 Rib Celery, Chopped
3 Cloves Garlic, Minced
2 Jalapeños, Seeded and Chopped
1 Tsp Ground Cumin
1 Tsp Dry Oregano
1/4 tsp Ground Black Pepper
6 Roma Tomatoes, cut in Small pieces
1 Cup Pumpkin, Cut in Small pieces
1 Chipotle in adobo sauce, finely Chopped
2 Tbsp Tomato Paste
1 Can Black Beans, no salt added, drained and rinsed
2 Cups Canned Chicken Broth, no salt added
1 Cup Water
green onion, for serving
Lime Wedges, for Serving
When ready to cook, start the Z Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Rub chicken breast with 1 teaspoon Z Grill Big Game Rub.
Put chickenon the Z Grill and grill until it reaches an internal temperature of 160 degrees F. Cool chicken and cut into small pieces. Reserve.
In a largebowl, combine onions, celery, garlic, jalapeños, tomatoes, pumpkins, cumin, oregano, salt and pepper. Drizzle olive oil over the vegetables and mix well to coat.
Transfer vegetables to a cookie sheet. Put onthe Z Grill and grill vegetables until cooked through.
In a large pot,combine chicken broth, water and tomato paste. Cook on the stovetop on medium and let it come to a simmer.
Add grilled vegetables, chicken and black beans. Bring back to a simmer and cook for 45 minutes.
Taste to adjust seasoning. Garnish with green onions and lime wedge. Enjoy!