Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

• 
  
  6 plum tomatoes, cored and coarsely chopped
  
  


• 
  
  6 medium cloves garlic, peeled
  
  


• 
  
  2 large or 3 medium jalapeños, seeded and coarsely chopped
  
  


• 
  
  1 medium yellow onion, coarsely chopped
  
  


• 
  
  1 medium red bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  1/4 cup plus 2 Tbs. red wine vinegar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  Kosher salt and ground black pepper
  
  


• 
  
  2 dried ancho chiles
  
  


• 
  
  2 dried New Mexico chiles
  
  


• 
  
  2 canned chipotle chiles in adobo sauce
  
  

For the chili

• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2-1/2 lb. ground pork
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
  
  


• 
  
  Sour cream, for serving
  
  


• 
  
  Thinly sliced scallions, for serving
  
  

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

• 
  
  4 tsp. dried mint
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  5 bay leaves, roughly torn
  
  


• 
  
  2 tsp. whole allspice berries
  
  


• 
  
  2 tsp. yellow mustard seeds
  
  


• 
  
  1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded
  
  


• 
  
  1 tsp. whole cloves
  
  


• 
  
  4 tsp. finely ground black pepper
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground nutmeg
  
  


• 
  
  1 tsp. ground ginger
  
  

For the chili

• 
  
  1-1/2 cups dried cranberry or small white beans
  
  


• 
  
  1 3-lb. chicken
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 medium green or red bell peppers, halved, cored, and finely chopped
  
  


• 
  
  1 tsp. pure ancho chile powder
  
  


• 
  
  4 cups canned chopped tomatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 cup low-fat Greek yogurt
  
  


• 
  
  1 tsp. dried mint
  
  

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 
  
  2 dried guajillo chiles
  
  


• 
  
  1-1/2 Tbs. ground cumin
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/2 tsp. dried oregano
  
  


• 
  
  1-1/2 tsp. dried thyme
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3/8 tsp. ground nutmeg
  
  

For the chili

• 
  
  8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
  
  


• 
  
  1-1/2 lb. 85%- to 90%-lean ground beef
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  2 6-inch fresh corn tortillas, quartered
  
  


• 
  
  2 medium yellow onions, finely chopped
  
  


• 
  
  1 large green bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  2 to 3 medium jalapeños, finely chopped
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  5 cups lower-salt chicken broth, heated
  
  


• 
  
  Kosher salt
  
  

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.
 
 

For the chili

• 
  
  2 slices white sandwich bread
  
  


• 
  
  1⁄4 cup plus 2 Tbs. whole milk
  
  


• 
  
  2-1⁄3 lbs. ground beef (no leaner than 85%)
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1-1⁄2 tsp. chili powder
  
  


• 
  
  10 grinds black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  2-1⁄2 cups finely chopped white onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1 tsp. minced jalapeño
  
  


• 
  
  1⁄4 cup tomato paste
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  1 cup mild beer, such as Corona
  
  


• 
  
  1 14-oz. can whole peeled tomatoes
  
  


• 
  
  1 cup low-sodium chicken stock
  
  


• 
  
  1 4-oz. can fire-roasted, chopped green chiles (mild)
  
  


• 
  
  3 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1 Tbs. adobo sauce from a can of chipotle chiles en adobo
  
  


• 
  
  2 15-oz. cans pinto beans, rinsed and drained
  
  

For the lime sour cream

• 
  
  2 cups sour cream
  
  


• 
  
  Zest of 2 limes
  
  

For serving

• 
  
  1⁄4 tsp. minced jalapeño (optional)
  
  


• 
  
  Sour cream
  
  


• 
  
  Shredded Cheddar
  
  


• 
  
  Tortilla chips
  
  

Make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 
  
  1 ripe avocado, cut in a medium dice
  
  


• 
  
  1 large white onion, finely diced
  
  


• 
  
  Juice of 2 limes, about 6 Tbs.
  
  


• 
  
  1/2 cup chopped cilantro
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
  
  


• 
  
  1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 Tbs. chili powder
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  3/4 cup lager beer, such as Corona
  
  


• 
  
  Sour cream, for garnish (optional)
  
  

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

• 
  
  4 tsp. dried mint
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  5 bay leaves, roughly torn
  
  


• 
  
  2 tsp. whole allspice berries
  
  


• 
  
  2 tsp. yellow mustard seeds
  
  


• 
  
  1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded
  
  


• 
  
  1 tsp. whole cloves
  
  


• 
  
  4 tsp. finely ground black pepper
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  2 tsp. ground nutmeg
  
  


• 
  
  1 tsp. ground ginger
  
  

For the chili

• 
  
  1-1/2 cups dried cranberry or small white beans
  
  


• 
  
  1 3-lb. chicken
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 medium green or red bell peppers, halved, cored, and finely chopped
  
  


• 
  
  1 tsp. pure ancho chile powder
  
  


• 
  
  4 cups canned chopped tomatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 cup low-fat Greek yogurt
  
  


• 
  
  1 tsp. dried mint
  
  

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.