Green Hatch, Carrot, Yellow Bell Pepper, Mushroom, Onion and Chicken Chili

With the fireplace roaring and Celtic Christmas music playing and it being in the 20s Sunday night, a bowl of steaming hot chili seemed like a perfect idea for a meal.

But not just any chili…I give you a green hatch, carrot, yellow bell pepper, mushroom, onion and chicken bowl of red, topped with shredded smoked Gouda.

In a dutch oven, seat 4 boneless skinless chicken thighs in olive oil. Remove. Chop in large chunks when they cool. To the fond, add a diced onion and sweat. Then a a rough chopped yellow onion and a shredded carrot and a pint of chopped mushrooms. Add 4 or 5 minced garlic cloves. Season with half a small container of chili powder, 3 tablespoon of crushed hatch chili flakes (or red pepper flakes) and black pepper. Add some chipolte powder or a small can of diced chipoltes and their sauce. Add chicken. Heat thoroughly till seasoning are fragrant.

Stir in a can of diced fire roasted tomatoes, a can of hatch chili tomatoes, a can of crushed tomatoes and a can of black beans. Add a small can or two of diced green chilis. Bring to a boil the simmer for an hour or more.

Top with shredded smoked Gouda, diced green onion and serve with toasted garlic basil bread.