What do you make for a hungry crowd of people before game day? Smoky Chipotle Chicken Chili... obviously!! It's the perfect one pot wonder that feeds a ton of people. Plus it's even better for leftovers as the flavors continue to develop!
Table of Contents
Why I Love This Recipe
It's one of those recipes that I make once a month then keep it stocked in the freezer should I need to quickly get dinner on the table. And it's 100% what I'm making as part of my game day menu this coming weekend! I'll pile it high with avocado, because duh, and also cheese because that's mandatory! You can serve it up with any other toppings of your choice so your guests can jazz it up any way they want it!
Okay now let's talk specifics about this Chipotle Chicken Chili. You could easily make it with ground beef, but I was feeling the ground chicken. White or dark meat works, but I'm partial to dark meat because it has more flavor. I also add in some chipotle chili peppers and some of the adobo sauce it comes in, to give this chili a nice smoky finish. It gives it a kind of heat that it's too crazy, but it just leaves your mouth tingling a wee bite and it certainly makes you want more. The amount of chipotles in the recipe isn't anything crazy, so if you're super duper into hot stuff, maybe add another chipotle or two. And if you end up adding too much, just mix in some more guacamole or sour cream to tone things down a bit.
There are beans in it too!! The hubby didn't think that there should be beans in Chili? What? Who is he? Where does he come from? I posed this bean vs no bean question over on Facebook and basically 99% of you guys said chili absolutely positively HAS to have beans. The 1% that disagreed was Thomas' brother. And he's biased. So I'm sticking with all you guys and keeping my beans in chili. And you will find beans in my chili con carne and white chicken chili as well!
So there ya go! An easy recipe for Chipotle Chicken Chili that is sure to knock your socks off. Trust me. Even Thomas, who once vowed he'd never like chili with beans, looooooooved it.
Ingredients & Substitutions
- Olive Oil
- Red Bell Pepper
- Orange or Yellow Bell Pepper
- Poblano Pepper
- Yellow Onion
- Red Onion
- Garlic
- Chili Powder
- Ground Chicken
- Chipotle Chilies
- Adobo Sauce
- Crushed Tomatoes
- Chicken Stock
- Canned Black Beans
Toppings, optional:
- Shredded Cheddar Cheese
- Scallions
- Avocado
- Sour Cream
- Cilantro
- Chives
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chicken Chili
Step 1: In a large heavy bottom pot, add the olive oil over medium high heat. Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down.
Step 2: Add the garlic and chili powder and sauté for 1-2 more minutes.
Step 3: Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
Step 4: Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock.
Step 5: Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
Step 6: Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. Top with any of the optional toppings and enjoy.
How to Store Chicken Chili
You can store chili in the fridge for about 3-4 days. I recommend putting the toppings only for the portion you are eating right away since they are best fresh. Heat through the leftovers well in a microwave or stovetop when its time to eat.
How to Freeze Chicken Chili
You can freeze chili in an airtight container or freezer bags for about 4 months. Chili is a good meal to have on hand for later, so make sure you portion it into the appropriate sizes so you can thaw as much as you need. To thaw, place it in the refrigerator overnight, and once thawed, warm it through once thawed to the safe temperature.
Tips & Tricks
Use all your favorite chili toppings here. Sour cream is perfect to cut the heat a bit.
FAQs
Is chipotle chicken chili spicy?
This recipe has both chipotle peppers and chili powder- so it does have some heat. This is why sour cream goes really well and balances it. If you'd rather make it milder, adjust or omit the chili powder and reduce the chipotle pepper (noted in recipe).
Do you have a vegetarian chili recipe?
Yes! This black bean sweet potato chili is perfect!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Smoky Chipotle Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper roughly chopped
- 1 orange or yellow bell pepper roughly chopped
- 1 poblano pepper roughly chopped
- 1 yellow onion roughly chopped
- 1 red onion roughly chopped
- 3 cloves garlic
- 2 tablespoons chili powder
- 1 pound ground chicken dark meat preferred
- 1-2 chipotle chilies (use 1 if you don't want too much spice) finely chopped
- 2 tablespoons adobo sauce
- 1 ½ cups crushed tomatoes
- 1 cup chicken stock
- 1 16- ounce can of black beans drained and rinsed
Toppings
- Shredded Cheddar Cheese Scallions, Diced Avocado, Sour Cream, Cilantro or Chives
Instructions
- In a large heavy bottom pot, add the olive oil over medium high heat.
- Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
- Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
- Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
- Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve.
- Top with any of the optional toppings and enjoy.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Love the guac on top!
I grew up in the midwest where it is not uncommon for people to eat chili with no beans and with some sort of pasta. I've had people tell me that this is actually "chili-mac" or "goulash" (but as I understand legit goulash is not really even close to what I'm talking about)...over the years I've converted my previously "without-beans-with-pasta" recipe into a hodge podge of about four/five different chili recipes and now it DOES have beans AND pasta 🙂 So I'll eat chili any way. But I promise, he's not crazy; people really do eat it like that!
I think beans in chili is a MUST. It keeps me fuller, too, and gives the chili more texture and flavor and creaminess. It's basically a win-win and Thomas & his brother are losing right now haha 😉 serve me up a large bowl, please!
I would love a big bowl of this right now!!
Yes! That is totally how I get. I love the chipotle in this chili.
That is one tasty looking chicken chili!
Beans are a must and I love all things chipotle. Yummers!
HANGRY. That is the best thing I have heard in so long! I get majorly Hangry all the time- as do my daughters. My husband does not understand "low-blood sugar" but now I have a technical term to share with him! Chili looks incredible. Go beans!!
This bowl of goodness looks absolutely delicious!!! What a perfect dish for a cold winter's day!
Looks so good with all those toppings!
Beans are an ESSENTIAL part of chili. In fact, my kids like a 3-bean chili that I make. Try that on for size, Tom. =)
Gaby, this recipe is perfect for game day or any time at all!
Ugggg. I hate being that hungry. I turn into a monster! Love the chili!
Chili definitely needs at least some beans. This sounds great!
I heart chili- beans or no beans!