Smoky Chipotle Chicken Chili

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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!

Smoky Chipotle Chicken Chili from www.whatsgabycooking.com (@whatsgabycookin)

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!

Smoky Chipotle Chicken Chili from www.whatsgabycooking.com (@whatsgabycookin)

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.

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.

Smoky Chipotle Chicken Chili

Author: Gaby Dalkin
4.9 from 10 votes
An easy recipe for Chipotle Chicken Chili that is sure to knock your socks off. Pile it high with avocado, because duh, and also cheese because that’s mandatory!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup, Dinner, Lunch
Cuisine Southwestern
Servings 8 people

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

Use all your favorite chili toppings here. Sour cream is perfect to cut the heat a bit.

Nutrition Information

Calories: 259kcal | Carbohydrates: 26g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 945mg | Potassium: 855mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1256IU | Vitamin C: 65mg | Calcium: 61mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

93 Comments

  1. Just curious as to how many servings this makes? I'm trying to add up the nutritional value and will gladly share once I've calculated it up!

    1. It also made about 5 servings for my household as well. Could this recipe be doubled, or would it mess up the way the veggies and chicken cook in the initial steps?

  2. Just curious as to how many servings this makes? I'm trying to figure out the nutritional values per serving, and will gladly share once all calculated up!

  3. I'm so not fun to be around when hunger strikes, so I try and keep it at bay as much as possible. This chili looks gorgeous, Gaby!

  4. Beans and chili go together like peanut butter and jelly. They are meant for each other! And I love the addition of chipotle peppers in this chili recipe.

  5. I totally get hangry on a regular basis. And it's not pretty when it happens. Thank goodness for saviors like this delicious-looking chili!

  6. I know that lots of people don't like chili with beans, but I'll never understand it - they're my favorite part! This flavor combination looks fantastic. I love the smokiness of chipotle!

  7. Chipotles are a "must-have" ingredient for chili in our house. The smokiness adds such a great depth of flavor. I could eat several bowls of this!

  8. Mmmm. I love chili,and the more beans the better! I'm going to make a huge pot and freeze the leftovers for those times I get home from work late and am too ''hangry'' to make something! This will hit the spot.

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