Italian Chicken Chili With Pancetta Crouton Toppers

Name: Italian Chicken Chili With Pancetta Crouton Toppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 3 lbs ground chicken; salt and pepper; 2 onions, chopped; 2 carrots, peeled and grated; 1 bay leaf; ⅓ cup balsamic vinegar; 4 roasted red peppers (from a jar works); 4 -5 sprigs thyme; 2 tablespoons chili powder; 2 teaspoons smoked paprika; ¼ teaspoon allspice; 1 (32 ounce) container chicken broth; 13 lb pancetta, sliced 1/8 inch thick and finely chopped; 3 tablespoons butter, cut into pieces; 1 loaf crusty bread, cut into 1-inch squares; 6 garlic cloves, crushed; 1 cup pecorino romano cheese, freshly grated; 3 tablespoons fresh rosemary, finely chopped

Servings: persons

½ cup extra virgin olive oil
3 lbs ground chicken
salt and pepper
2 onions, chopped
2 carrots, peeled and grated
1 bay leaf
⅓ cup balsamic vinegar
4 roasted red peppers (from a jar works)
4 -5 sprigs thyme
2 tablespoons chili powder
2 teaspoons smoked paprika
¼ teaspoon allspice
1 (32 ounce) container chicken broth
13 lb pancetta, sliced 1/8 inch thick and finely chopped
3 tablespoons butter, cut into pieces
1 loaf crusty bread, cut into 1-inch squares
6 garlic cloves, crushed
1 cup pecorino romano cheese, freshly grated
3 tablespoons fresh rosemary, finely chopped

1
In a large, heavy pot, heat 1/4 cup of the oil over high heat.
2
Add chicken, season with salt and pepper, and cook until lightly brown, about 5 minutes.
3
Add onions, carrots, and bay leaf, and cook until browned, about 8 minutes.
4
Stir in balsamic vinegar and scrape up any pan drippings.
5
Remove pan from heat.
6
In a food processor, puree the roasted peppers, then stir them into the pot.
7
Add thyme, chili powder, paprika, and allspice.
8
Season with salt and pepper.
9
Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
10
If desired, skim the fat from the surface.
11
Preheat oven to 375F In a small skillet, heat remaining 1/4 cup olive oil over medium-high heat.
12
Add pancetta; cook until browned, 3 to 5 minutes.
13
Using a slotted spoon, transfer pancetta to a plate.
14
Add butter to the skillet and turn off the heat.
15
Place bread and garlic in a large bowl.
16
Pour butter mixture evenly over the bread.
17
Sprinkle the reserved pancetta, cheese, rosemary, and lots of pepper over the bread and toss to coat.
18
Place the cubes on a baking sheet and bake until golden, tossing occasionally.
19
Bake for about 15 minutes, remove from oven.
20
Let cool.
21
Discard bay leaf and thyme.
22
Serve chili in mugs, if desired, with pancetta croutons on top.

1478

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 3 lbs ground chicken, salt and pepper, 2 onions, chopped, and more.

Yes, Italian Chicken Chili With Pancetta Crouton Toppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!