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Chipotle Chicken Chili

A smokey, spicy chicken chili recipe that's full of flavor and yet simple to prepare.
Course Entree, Soups & Stews
Cuisine American
Level Beginner
Main Ingredient Legume, Poultry
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 3 serving

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions (diced)
  • 1 rib celery (diced)
  • 1 fresh Poblano chile (seeds removed and diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 bay leaf
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander seed
  • ½ teaspoon ground cinnamon
  • 450 grams ground chicken (ground turkey also works)
  • 2 canned chipotle chiles (minced)
  • 2 tablespoons adobo sauce from chipotles
  • 2 cups low sodium chicken stock (low sodium)
  • 450 grams canned cannellini beans (drained and rinsed)

Instructions

  • Heat a heavy bottomed pot over medium-high heat, then add the olive oil, onions, celery, Poblano, garlic, ginger, bay leaf, cumin, coriander, and cinnamon. Sautee until the onions are tender and translucent (about 15-20 minutes).
  • Move the onions to the side and add the ground chicken. Press it down flat, and use a spatula to break it up into large chunks. Continue sautéing until the chicken is cooked.
  • Add the chipotles, adobo sauce, chicken stock, and cannellini beans. Let the chili simmer uncovered over medium-low heat until it's thick (about 1 hour). Taste and add salt as needed. Serve garnished with cheese and cilantro.