Chicken Cashew Chili


Chicken Cashew Chili

Recipe Courtesy Salt Lake Unified Fire Department


  • 2-4 chipotle peppers in adobo sauce, or to taste
  • 1/4 cup roasted cashews
  • 1 cup chicken broth
  • 2 tbsp olive oil
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 2 - 14 ounce cans diced tomatoes with juice
  • 2 ounces semisweet chocolate
  • 2 cans kidney beans, drained and rinsed
  • 4-6 cups chicken broth
  • 1 rotisserie chicken, meat removed
  • 3 tbsp freshly chopped cilantro
  • 1-2 cups roasted cashews
  • salt to taste


  1. In the bowl of your food processor add the first three ingredients; chipotle peppers, 1/4 cup roasted cashews, 1 cup chicken broth. Puree and set aside.
  2. In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until they are fragrant.
  3. Add the cumin, chili powder and salt to taste. Stir to combine while cooking for about 1 minutes.
  4. Stir in the chili puree, tomatoes, chocolate, kidney beans and chicken broth. Bring to a boil while gently stirring.
  5. Add rotisserie chicken meat, cashews and freshly chopped cilantro. Bring back to a boil. Serve and enjoy!
  6. On tv, we used roasted salted cashews and served the chili with freshly baked cinnamon rolls.


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