Kemal’s chili is unlike any chili I’ve ever had before because not only does it not have a tomato base, but it’s also made with potatoes. It’s very creamy, has just the right amount of spiciness to it, and the potatoes give it an interesting twist. I quite like his take on chicken chili, and I can’t wait for some leftovers tonight!

Chicken Chili with a Black Bean Bisque

Ingredients:

• chicken thighs
• Cubanelle peppers
• red bell peppers
• jalepeno peppers
• olive oil
• 2 small onions
• 32 oz. package of Imagine Bistro Organic Cuban Black Bean Bisque
• chili powder
• 8 small potatoes
• 1 can black beans
• taco seasoning
• 1/3 cup chipotle salsa
• Optional: tortilla strips

Instructions:

• Quarter the potatoes, keeping the skins on, and then boil them in a pot of water until they’re soft. Drain the water off the potatoes and set aside.
• Slice the peppers and dice the onions.
• Cut the chicken thighs into small pieces.
• Fry the chicken and peppers in a little olive oil until the chicken is cooked, and then add seasonings to taste.
• In a large pot, mix together the chicken/pepper mixture with the potatoes.
• Then add a can of black beans, as well as the black bean bisque.
• Simmer on low for about 20 minutes.
• If you want to top your soup with tortilla strips, just cut some tortillas (we used red chili tortillas) into thin strips and bake them in the oven on 400 degrees until they’re crunchy.