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Smoky Chipotle Chicken Chili Recipe
Ash Tyrrell

Smoky Chipotle Chicken Chili Recipe

I make this smoky chipotle chicken chili at least once a month, and it's usually the first thing I think of when the weather turns cold. I started making it for game day one year, and now it's become my go-to whenever I need a big pot of something comforting that everyone will actually finish
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken dark meat preferred – dark meat keeps the chili juicy instead of dry
  • 2 tablespoons olive oil – helps soften the veggies and keeps the chicken from sticking
  • 1 yellow onion roughly chopped – builds the savory base flavor
  • 1 red onion roughly chopped – adds a slightly sweeter, sharper bite alongside the yellow onion
  • 1 red bell pepper roughly chopped – brings color and a mild sweetness
  • 1 orange or yellow bell pepper roughly chopped – balances the heat with more sweetness
  • 1 poblano pepper roughly chopped – adds a mild, earthy pepper flavor without much heat
  • 3 cloves garlic minced – don't skip fresh garlic here, jarred just doesn't hit the same
  • 2 tablespoons chili powder – the backbone seasoning that ties everything together
  • 1-2 chipotle chilies in adobo chopped – this is where the signature smoky heat comes from
  • 2 tablespoons adobo sauce – use the sauce from the chipotle can it's packed with flavor
  • 1 1/2 cups crushed tomatoes – forms the rich thick base of the chili
  • 1 can 16 ounces black beans, drained and rinsed – rinsing removes excess sodium and starch
  • 1 cup chicken stock – loosens the chili to the right consistency
  • Shredded cheddar cheese diced avocado, sour cream, cilantro, scallions or chives for topping – grate your own cheese for the best melt

Method
 

  1. Heat the olive oil in your Dutch oven over medium heat. Add the chopped onions, bell peppers, and poblano pepper, and cook for about 5 to 7 minutes until they start to soften. Stir occasionally so nothing sticks or browns too fast on the bottom.
  2. Stir in the minced garlic and chili powder, letting them cook for about 30 seconds until fragrant. This quick toasting step wakes up the spices and makes the whole kitchen smell incredible before the chicken even goes in.
  3. Push the vegetables to the side and add the ground chicken directly to the pot. Break it up with your wooden spoon and cook until it's no longer pink, about 6 to 8 minutes. Then stir everything together so the chicken picks up all that seasoned flavor.
  4. Add the chopped chipotle chilies, adobo sauce, and crushed tomatoes to the pot. Stir well so the smoky heat gets distributed evenly rather than sitting in one spot. This is the moment the chili really starts smelling like the real deal.
  5. Pour in the chicken stock and add the drained black beans. Give everything a good stir to combine, then reduce the heat to medium-low so it settles into a gentle simmer instead of a hard boil.
  6. Let the chili simmer uncovered for about 20 minutes, stirring every so often. You'll notice it thickening up nicely as the liquid reduces and the flavors meld together into something deeply smoky and rich.
  7. Give it a taste before serving. If you want more heat, stir in another chopped chipotle or a splash more adobo sauce. If it's too spicy for your crowd, a spoonful of sour cream stirred in mellows it right out.

Notes

  • I always use dark meat ground chicken because it stays juicier and doesn't dry out during the simmer.
  • I let the chili sit for 10 minutes off the heat before serving because it thickens up even more and tastes better once it rests.
  • I make a double batch whenever I can, since this chicken chili adobo freezes beautifully for busy weeknights.
  • I taste the adobo sauce before adding all of it, because some cans run spicier than others.
  • I always toast my chili powder with the garlic instead of adding it later, since it brings out a much deeper flavor.