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What's Up Magazine

Jalapeño Popper Chili

Oct 01, 2014 04:00PM ● By Cate Reynolds
This jalapeño popper chili may sound complicated and fussy, but it is easy as pie. Don't let the extensive ingredient list fool you. Mostly spices and seasonings, this chili practically cooks itself. And the flavors are out of this world. A perfect balance of heat and creaminess, this should be your go-to fall recipe.


1 Tbsp. olive oil
1 small onion, diced
1 red bell pepper, diced
4 jalapeno peppers, diced
3 garlic cloves, minced
2 breasts of chicken, cubed
2 tsp. chili powder
1 Tbsp. cumin
1 tsp. paprika
1 15-ounce can diced tomatoes with green chiles
1 1/2 cups chicken broth
2 cups frozen corn
6 ounces cream cheese, sliced into chunks
1/4 cup colby jack cheese
3 slices bacon, cooked


Heat oil over medium high in a large pot. Add onion, red pepper, jalapeno pepper and garlic and saute until onion is translucent, about 7 minutes. Push the veggies to the side and add the chicken. Cook until chicken is no longer pink, then sprinkle in chili powder, cumin and paprika. Stir in the tomatoes, chicken broth and corn. Bring to a simmer and cook for 30 minutes. Add in cream cheese and cheese and stir until melted thoroughly. Crumble in bacon. Serve hot with additional bacon crumbles, jalapenos or shredded cheese.

Serves 6

--Kim Cooper--