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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
  • 1/2 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

  1. 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).
  2. 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.
  3. 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.