Smoky Chipotle Chicken Chili Recipe

There’s nothing quite like a steaming bowl of chili to bring warmth and comfort to your table. Whether it’s a cozy weeknight dinner after a long day, a hearty game-day meal with friends, or a family gathering where you want something satisfying and full of flavor, chili always hits the spot. This Smoky Chipotle Chicken Chili recipe offers a delicious twist on the traditional beef version, bringing together tender chicken, smoky chipotle peppers, and a medley of beans and vegetables for a balanced and flavorful bowl.

The inspiration for this dish comes from the bold flavors of Southwestern cuisine, where chipotle peppers are celebrated for their rich smokiness and subtle heat. This recipe highlights those flavors while offering a lighter, chicken-based chili that feels hearty without being heavy. Perfect for meal prepping, feeding a crowd, or enjoying leftovers throughout the week, this chili is sure to become a staple in your kitchen.

Why You’ll Love This Smoky Chipotle Chicken Chili

• Rich smoky flavor: Chipotle peppers in adobo sauce bring depth and smokiness you can’t get from standard chili powders alone.

• Hearty but lighter: Chicken keeps the dish filling without feeling overly heavy, making it perfect year-round.

• One-pot meal: Everything comes together in a single pot, which means less cleanup and maximum convenience.

• Customizable: Easily adjust the spice level, swap out beans, or add extra veggies to suit your taste.

• Perfect for gatherings: This recipe makes enough for family dinners, potlucks, or game-day parties.

Ingredients

Here’s everything you’ll need to make this flavorful chicken chili. These ingredients are easy to find in most grocery stores and can be adjusted based on preference.

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 garlic cloves, minced

• 1 ½ pounds boneless, skinless chicken breasts (or thighs), diced into bite-sized pieces

• 2 chipotle peppers in adobo sauce, finely chopped (plus 1 tablespoon of the sauce)

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon oregano

• ½ teaspoon cayenne pepper (optional, for extra heat)

• 2 cans (15 oz each) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 cup chicken broth

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• Salt and black pepper, to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Directions

Sauté the Aromatics

Start by warming the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil begins to shimmer, add the diced onion along with the red and green bell peppers. Stir them together and let them cook for about 5 minutes. During this time, the onions will turn translucent and the peppers will soften, releasing a natural sweetness that forms the first layer of flavor for your chili. When the vegetables are softened, stir in the minced garlic and let it cook for an additional 1–2 minutes. Be careful not to let the garlic burn—it should be fragrant and golden, never bitter. This step creates the aromatic base that sets the tone for the entire dish.

Cook the Chicken

Next, add the diced chicken pieces to the pot. You can use either chicken breasts for a leaner dish or thighs for a juicier, more flavorful result. Sprinkle the chicken with a pinch of salt and black pepper, then stir to coat. Cook the chicken until it is no longer pink on the outside, stirring occasionally to prevent sticking. This process should take about 6–7 minutes. The goal here isn’t to cook the chicken all the way through—it will finish cooking later—but to give it a light golden sear that locks in juices and adds savory depth to the chili.

Add the Spices

Now it’s time to build bold flavor with spices. Sprinkle in the smoked paprika, cumin, chili powder, oregano, and cayenne pepper if you like an extra kick. Stir everything together so the chicken and vegetables are fully coated. Allow the spices to toast in the pot for 1–2 minutes. This quick toasting step is essential because it unlocks the natural oils in the spices, intensifying their aroma and flavor. You’ll notice the scent turning smoky, warm, and earthy—an irresistible preview of what your chili will taste like.

Incorporate the Chipotle Peppers

The defining flavor of this recipe comes from the chipotle peppers. Add the finely chopped chipotle peppers along with a spoonful of adobo sauce directly into the pot. Stir thoroughly so that the smoky, slightly spicy flavor is evenly distributed throughout the chicken and vegetables. This step transforms the dish from a standard chicken chili into a bold and memorable smoky version. Allow the mixture to cook for a minute or two, giving the peppers time to infuse their flavor into the base before adding any liquids.

Add Tomatoes and Broth

Pour in the diced tomatoes, tomato sauce, and chicken broth. Use your spoon to scrape along the bottom of the pot, lifting any browned bits from the chicken and spices. These bits, known as fond, dissolve into the broth and create a deep, savory backbone for your chili. Once combined, the mixture should look hearty and colorful, with chunks of chicken and vegetables nestled in a rich, smoky tomato base.

Simmer

Raise the heat slightly and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking and to ensure the flavors distribute evenly. During this time, the chicken will cook through completely while the tomatoes, spices, and chipotle peppers meld into a unified, flavorful sauce. The longer it simmers, the richer and more cohesive the chili becomes, so patience here really pays off.

Add Beans and Corn

After the first simmer, stir in the black beans, kidney beans, and corn. These ingredients not only make the chili heartier but also add contrasting textures and colors. The beans contribute protein and creaminess, while the corn provides a subtle sweetness that balances the smoky spice of the chipotle peppers. Once added, allow the chili to simmer uncovered for another 10–15 minutes. This helps the beans absorb the flavors of the broth and ensures everything is heated through. By this stage, the chili should be thick, aromatic, and brimming with hearty ingredients.

Finish with Lime and Cilantro

Just before serving, squeeze the juice of a fresh lime into the pot. This final touch brightens the dish and cuts through the richness with a burst of acidity. Stir well, then taste and adjust seasoning with more salt or pepper if needed. Ladle the chili into bowls and garnish with chopped fresh cilantro. You can also customize each bowl with toppings like shredded cheese, avocado slices, tortilla chips, or a spoonful of sour cream. The chili is perfectly delicious on its own, but toppings allow you to make it uniquely yours.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

• Yield: 6–8 servings

Serving Suggestions

One of the best things about chili is how versatile it is when it comes to serving. Here are some delicious ideas to make your Smoky Chipotle Chicken Chili even more satisfying:

• With cornbread: A classic pairing that balances the smoky spice with a touch of sweetness.

• Over rice: Spoon chili over fluffy white or brown rice for a heartier meal.

• Topped with cheese: Shredded cheddar, Monterey Jack, or queso fresco adds a creamy contrast.

• With crunchy toppings: Crushed tortilla chips or strips add texture.

• Cool it down: Add sour cream, Greek yogurt, or avocado slices for a refreshing balance to the smoky heat.

• As leftovers: This chili tastes even better the next day, as the flavors have more time to meld together.

Tips for Success

• Adjust the spice level: Chipotle peppers vary in heat. Start with one pepper and taste before adding more.

• Choose your chicken wisely: Chicken thighs offer richer flavor and stay juicy, while breasts are leaner. Both work well.

• Make it thicker: If you prefer a thicker chili, simmer uncovered for an additional 10–15 minutes.

• Batch cook and freeze: This recipe freezes beautifully. Store cooled portions in airtight containers for up to 3 months.

• Don’t skip the lime: That final squeeze of lime juice brightens up the smoky, rich flavors.

Variations of Smoky Chipotle Chicken Chili

This chili is highly adaptable, so you can get creative with substitutions or modifications:

1. White Chicken Chili Twist: Replace the tomatoes and red spices with white beans, green chiles, and a creamy broth for a lighter variation.

2. Vegetarian Version: Skip the chicken and add extra beans or diced sweet potatoes for a hearty plant-based chili.

3. Extra Smoky: Add a dash of liquid smoke or more smoked paprika if you want a bolder smokiness.

4. Kid-Friendly Mild Chili: Use fewer chipotle peppers and balance with a bit more tomato sauce to tone down the heat.

5. Loaded Chili Bowls: Add toppings like diced avocado, jalapeños, shredded lettuce, or even pickled onions for a customizable chili bar.

Nutrition Information (Per Serving, Approximate)

• Calories: 320

• Protein: 26g

• Carbohydrates: 28g

• Fiber: 8g

• Fat: 11g

• Saturated Fat: 2g

• Sodium: 780mg

• Sugar: 6g

This chili provides a balanced combination of lean protein, fiber-rich beans, and nutrient-dense vegetables, making it both satisfying and wholesome.

Why Chipotle Peppers Make This Chili Special

The star ingredient in this recipe is the chipotle pepper—a smoke-dried jalapeño preserved in a tangy, slightly sweet adobo sauce. Chipotles add not just heat but also a unique depth that transforms ordinary chili into something unforgettable. Unlike regular chili powder, which is ground and often one-dimensional, chipotle peppers give layers of flavor: smoky, spicy, and slightly earthy.

Their versatility allows you to use them in soups, marinades, tacos, and even salad dressings. For this chili, they’re the secret ingredient that elevates the dish from good to unforgettable.

Perfect Occasions for Smoky Chipotle Chicken Chili

This recipe is so versatile that it works for countless occasions:

• Family dinners: A hearty one-pot meal that satisfies everyone.

• Game day gatherings: Serve with chips and toppings for a fun chili bar.

• Cold-weather comfort: The smoky heat makes it perfect for chilly fall and winter evenings.

• Meal prep Sundays: Make a big batch, portion it out, and enjoy easy lunches all week.

• Potlucks and parties: A crowd-pleaser that reheats beautifully.

Frequently Asked Questions

Can I make this chili in a slow cooker?
Yes! Sauté the aromatics and chicken first for best flavor, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Can I make it ahead of time?
Absolutely. Chili tastes even better the next day after the flavors meld. Store in the refrigerator for up to 4 days.

What beans work best in this chili?
Black beans and kidney beans are classic, but pinto beans or cannellini beans also work well. Mix and match depending on what you have on hand.

Can I make it dairy-free?
Yes! The chili itself is naturally dairy-free. Just avoid cheese or sour cream as toppings, or use dairy-free alternatives.

Smoky Chipotle Chicken Chili Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x

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Description

A hearty and flavorful twist on classic chili, this smoky chipotle chicken version is packed with tender chicken, beans, corn, and a bold kick of chipotle peppers. It’s the perfect comfort food for cozy nights, family dinners, or game-day gatherings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 garlic cloves, minced

• 1 ½ pounds boneless, skinless chicken breasts or thighs, diced

• 2 chipotle peppers in adobo sauce, finely chopped (plus 1 tablespoon of adobo sauce)

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon oregano

• ½ teaspoon cayenne pepper (optional)

• 2 cans (15 oz each) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 cup chicken broth

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• Salt and black pepper, to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

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Instructions

• Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and bell peppers. Cook for about 5 minutes until softened, then stir in the garlic and cook for 1–2 minutes until fragrant.

• Add diced chicken to the pot. Season lightly with salt and pepper. Cook for 6–7 minutes, stirring often, until the chicken is no longer pink on the outside.

• Stir in smoked paprika, cumin, chili powder, oregano, and cayenne pepper if using. Toast spices for 1–2 minutes to release their aroma.

• Mix in the chopped chipotle peppers and adobo sauce. Stir to coat the chicken and vegetables in smoky flavor.

• Add diced tomatoes, tomato sauce, and chicken broth. Stir well, scraping the bottom of the pot to release browned bits.

• Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.

• Stir in black beans, kidney beans, and corn. Simmer for another 10–15 minutes until flavors are blended and everything is heated through.

• Squeeze in lime juice before serving. Garnish with fresh cilantro and your choice of toppings.

Notes

• Adjust the spice level by using fewer or more chipotle peppers.

• Chicken thighs stay juicier, while breasts make the chili leaner.

• For a thicker chili, simmer uncovered for an extra 10–15 minutes.

• This recipe freezes well for up to 3 months in airtight containers.

• Don’t skip the lime juice—it brightens the smoky flavors perfectly.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Michelle Davis