Mexican Chicken Meatball Chili Stew Recipe
Looking for a hearty, flavorful dish that blends the warmth of Mexican spices with the comforting essence of a stew? This Mexican Chicken Meatball Chili Stew is the perfect choice for a cozy dinner that packs a punch of flavors. Tender chicken meatballs simmered in a rich, spicy chili broth with kidney beans, zucchini, and a blend of cumin, paprika, and chipotle make for a satisfying meal that your whole family will love. It’s a delightful one-pot wonder that’s sure to impress at dinner time!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onions (chopped) | 3 (2 for stew, 1 for meatballs) |
| Tomatoes (chopped) | 2 |
| Green zucchini (chopped) | 1 medium-sized |
| Ginger (chopped) | 1-inch piece |
| Garlic (chopped) | 4 cloves |
| Rajma (Large Kidney Beans) | 1 cup (soaked overnight and cooked) |
| Cumin powder (Jeera) | 2 tablespoons |
| Paprika powder | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | 2 tablespoons |
| Chicken (minced) | 200 grams |
| Chipotle chillies/peppers (or dried red) | 2 |
Preparation Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
Servings
4 servings
Cuisine
Mexican
Course
Dinner
Diet
Non-Vegetarian
Instructions:
Step 1: Prepare the Chipotle Chili Paste
Start by boiling the chipotle chillies in a saucepan with water. Let them cook for about 20 minutes, or until the chillies soften. Once done, allow them to cool and drain the water. Remove the seeds from the inside of the chillies and add them to a blender or food processor. Grind the chillies into a smooth paste and set it aside.
Step 2: Make the Chicken Meatballs
In a mixing bowl, combine the chipotle chili paste with the minced chicken. Add 1 tablespoon of cumin powder, chopped onions (1), and salt to taste. Mix everything thoroughly until well combined. Once the mixture is ready, shape it into medium-sized meatballs and set them aside.
Step 3: Sauté the Aromatics
In a large casserole or deep saucepan, heat 2 tablespoons of sunflower oil over medium heat. Add the chopped ginger and garlic, and sauté them for 2-3 minutes until they soften and become fragrant. Add the chopped onions (2) and cook until they become translucent and slightly caramelized. This will enhance the flavor base of the stew.
Step 4: Cook the Vegetables
Add the chopped zucchini to the pan and sauté for another 3-4 minutes until the zucchini softens slightly. Then, toss in the chopped tomatoes, and sprinkle some salt. Continue sautéing for another 5 minutes, allowing the tomatoes to break down and soften, creating a rich base for your stew.
Step 5: Add the Beans and Spices
Once the vegetables are softened, it’s time to add the cooked rajma (kidney beans). Stir in 1 tablespoon of cumin powder, 1 tablespoon of paprika powder, and 1 teaspoon of black pepper powder. Mix everything well to ensure the spices coat the vegetables and beans. Adjust the salt if needed, and pour in about 1 cup of water. Let the stew simmer over low heat to allow all the flavors to meld together for about 15 minutes.
Step 6: Add the Chicken Meatballs
Once the stew has thickened slightly, gently add the chicken meatballs into the pot. Stir carefully to make sure the meatballs are submerged in the chili broth. Allow the stew to slow cook for about 10 minutes, or until the meatballs are fully cooked and tender.
Step 7: Taste and Adjust Seasonings
After the stew has simmered for 10 minutes, taste the broth and adjust the seasonings as needed. You may want to add more salt, cumin, or paprika to intensify the flavors. Stir everything together, ensuring the meatballs are evenly distributed in the stew.
Step 8: Serve and Enjoy
Once everything is cooked and the stew has reached your desired consistency, remove the pot from the heat. Serve your Mexican Chicken Meatball Chili Stew hot, alongside some crusty toasted bread or a side of Smoked Vegetarian Spanish Rice to complete the meal.
Serving Suggestions:
This dish is delicious on its own or served with a side of rice, bread, or tortilla chips. The smoky, spicy flavors from the chipotle and cumin complement the rich, savory chicken meatballs, while the kidney beans provide a hearty base to make the stew filling and satisfying. Whether it’s a weeknight meal or a weekend treat, this Mexican-inspired stew is bound to be a hit.
Enjoy the comforting, delicious warmth of this Mexican Chicken Meatball Chili Stew with your loved ones – it’s a dish that’s sure to bring everyone together at the dinner table. Happy cooking!
