Smoky Sriracha Chicken Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
A twist on a classic with liquid smoke and sriracha sauce.
  • 1 tsp of olive oil
  • 300g of chicken mince (ground chicken)
  • 1/3 of a carrot, finely chopped
  • 1/4 of an onion, diced
  • 1 piece of celery, finely chopped
  • 1 tsp of minced garlic (equal to one clove)
  • 1/2 tbs of chili powder (but start with less and taste as you add)
  • 1 tsp of ground cumin
  • 1 tsp of smoked paprika
  • 1 tsp of liquid smoke
  • 2/3 cup of chicken stock
  • 1/2 tbs of sriracha sauce (you can add more as you go along if it isn't hot enough)
  • 1 400g can of diced tomatoes
  • Salt and pepper to taste
  • 2 tbs of light sour cream
  • 2 tbs of shredded Kraft Mexican Cheese blend (you could use cheddar as well)
  1. Heat a heavy bottomed pot over a medium high heat (4 out of 6 on my electric stove). I used my small dutch oven.
  2. Pop in the olive oil and when the oil is hot add in the minced chicken and brown the mince. Make sure you keep stirring the chicken so it doesn't stick too much to the bottom of the pot.
  3. Add in the carrots, onion, garlic, celery and the spices (cumin, chili powder and paprika).
  4. Cook for about 8 minutes until the vegetables start to soften. Add the chili powder in stages and taste as you go, remembering you are going to add sriracha sauce.
  5. Pour in the chicken stock and deglaze the bottom of the pot. You don't want to lose the flavour of those lovely brown bits on the bottom of the pot.
  6. Stir in the canned tomatoes, liquid smoke and sriracha sauce. Add the sriracha sauce gradually to get your desired heat. Also add in salt and pepper at this stage to taste.
  7. Bring to a boil then turn down the heat and simmer for 25 minutes, stirring every now and again to keep things from sticking to the bottom of the pot.
  8. Spoon the chili in to bowls and garnish with sour cream and cheese.
Nutrition Information
Calories: 350
Recipe by Shrinking Single at