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.
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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3 garlic cloves, minced
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1 ½ pounds boneless, skinless chicken breasts or thighs, diced
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2 chipotle peppers in adobo sauce, finely chopped (plus 1 tablespoon of adobo sauce)
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2 teaspoons smoked paprika
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon oregano
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½ teaspoon cayenne pepper (optional)
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2 cans (15 oz each) diced tomatoes
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1 can (15 oz) tomato sauce
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1 cup chicken broth
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) corn kernels, drained
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Salt and black pepper, to taste
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
Instructions
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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.
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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.
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Stir in smoked paprika, cumin, chili powder, oregano, and cayenne pepper if using. Toast spices for 1–2 minutes to release their aroma.
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Mix in the chopped chipotle peppers and adobo sauce. Stir to coat the chicken and vegetables in smoky flavor.
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Add diced tomatoes, tomato sauce, and chicken broth. Stir well, scraping the bottom of the pot to release browned bits.
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Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
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Stir in black beans, kidney beans, and corn. Simmer for another 10–15 minutes until flavors are blended and everything is heated through.
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Squeeze in lime juice before serving. Garnish with fresh cilantro and your choice of toppings.
Notes
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Adjust the spice level by using fewer or more chipotle peppers.
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Chicken thighs stay juicier, while breasts make the chili leaner.
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For a thicker chili, simmer uncovered for an extra 10–15 minutes.
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This recipe freezes well for up to 3 months in airtight containers.
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Don’t skip the lime juice—it brightens the smoky flavors perfectly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes