Chipotle Chicken Chili: The Ultimate Smoky Comfort Food Recipe
Customize spice levels and toppings to craft a cozy meal that warms the soul.
When the temperatures drop and you’re craving something hearty, few dishes deliver like a bowl of chipotle chicken chili. Inspired by a beloved recipe from Ree Drummond, The Pioneer Woman, this chili combines tender chicken breast, a trio of beans, and the irresistible smoky heat of chipotle peppers for a robust, deeply satisfying meal. Whether you follow the stovetop method or adapt it for your slow cooker, this is a recipe you’ll reach for time and again.
Why You’ll Love This Chipotle Chicken Chili
- Rich Tex-Mex flavor thanks to chipotle peppers and spices
- Thick, luscious texture from masa harina and beer
- Customizable: Swap chicken for turkey, pork, or beef
- Family-friendly and perfect for chilly nights
- Easy to prepare with basic pantry ingredients
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Olive Oil | 2 Tbsp | For sautéing |
| Onion | 1 whole, diced | Sweet or yellow preferred |
| Garlic | 4 cloves, minced | Fresh for best flavor |
| Chicken Breasts | 2 lbs, boneless/skinless | Cut into large dice |
| Mexican Beer | 3/4 bottle | Or chicken/beef broth |
| Diced Tomatoes | 1 can (14 oz) | Include juice |
| Chipotle Peppers in Adobo | 1–3, minced | To taste; spicy! |
| Beans (Kidney, Pinto, Black) | 3 cans, drained/rinsed | Mix or use all one type |
| Chili Powder | 1 Tbsp | Adjust to taste |
| Cumin | 1 Tbsp | Essential for warmth |
| Salt | 1 tsp | To taste |
| Masa Harina | 2 Tbsp | For thickening |
Optional Toppings
- Sliced avocado
- Chopped cilantro
- Sour cream or Greek yogurt
- Shredded cheese
- Fresh lime wedges
Step-by-Step Cooking Instructions
- Sauté Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions and minced garlic. Stir and cook until onions are translucent, about 3–5 minutes. - Brown the Chicken
Add diced chicken breast to the pot and continue cooking until the chicken is lightly browned on the outside but not fully cooked through. - Deglaze With Beer
Pour in about three-quarters of a bottle of Mexican beer, scraping up any browned bits from the bottom for maximum flavor. Alternatively, use low-sodium chicken or beef broth if you prefer. - Add Tomatoes, Chipotle, and Beans
Stir in a can of diced tomatoes (juice included). Mince 1–3 chipotle peppers in adobo (depending on your spice preference) and add them to the pot. Toss in your choice of drained and rinsed beans. Mix thoroughly. - Season and Simmer
Add chili powder (start with 1 teaspoon if unsure), ground cumin, and salt. Stir to combine, cover the pot, and let the chili simmer over low heat for at least 1 hour. - Thicken the Chili
In a small bowl, mix masa harina with the remaining beer from earlier. Pour mixture into the chili and stir well. Simmer uncovered for another 10–15 minutes until the chili thickens and the flavors intensify. - Finish and Serve
Taste and adjust seasoning. Serve hot with your choice of toppings.
Make It Your Own: Variations & Substitutions
- Protein: Swap the chicken for turkey, beef stew meat, ground beef, ground turkey, or pork. Adjust simmering time for tougher cuts.
- Liquid: Use chicken or beef broth instead of beer for an alcohol-free version.
- Beans: Choose your favorite mix—kidney, pinto, black, great northern, or cannellini.
- Mild Chili: Reduce or omit chipotle peppers for less heat. Start with half a pepper and increase to desired spiciness.
- Vegetarian Option: Swap chicken for extra beans, textured vegetable protein, or diced sweet potatoes, and use vegetable broth.
- Slow Cooker Adaptation: Sauté aromatics and chicken first, then add all ingredients except masa harina to a slow cooker. Cook on low for 3–6 hours. Stir in masa harina and cook on high until thickened.
Tips for the Best Chipotle Chicken Chili
- Layer your spices: Add chili powder and cumin after sautéing onions so they “bloom” and develop deeper flavor.
- Don’t over-simmer chicken: For tender chicken pieces, avoid cooking at high heat for extended periods.
- Balance the heat: Start with less chipotle, taste mid-cook, and add more if desired.
- Thicken to preference: Masa harina gives authentic Tex-Mex body. For gluten-free, verify your masa brand.
- Toppings matter: Creamy, cooling toppings like sour cream, avocado, and lime balance chili’s smoky heat.
Serving Suggestions
This chipotle chicken chili shines as a stand-alone meal, but pairs especially well with:
- Warm cornbread or tortilla chips
- Fluffy rice or cauliflower rice
- Grilled cheese sandwiches
- Fresh green salad
Enjoy leftovers reheated for quick lunches. The flavors deepen over time, making it ideal for meal prep or busy weeknights.
Nutrition Overview
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 350–420 |
| Protein | 28–35g |
| Fat | 8–12g |
| Carbohydrates | 35–42g |
| Fiber | 10–14g |
| Sodium | 700–900mg |
Values will vary based on beans, toppings, and chosen protein.
Frequently Asked Questions (FAQs)
Q: Can I make this chili ahead of time?
A: Absolutely. Chipotle chicken chili tastes even better after sitting overnight. Store in the fridge up to 3 days, or freeze for up to 3 months. Reheat gently, adding a bit of water if it thickens too much.
What others are reading
Q: How spicy is this chili?
A: The heat comes mainly from chipotle peppers in adobo. Using three peppers makes it quite spicy; use one or omit for milder chili. Always adjust to your taste and test as you cook.
Q: Can I use leftover roast or rotisserie chicken?
A: Yes, stir in shredded cooked chicken after the simmer, just long enough to warm through. This shortcut speeds up your prep and reduces waste.
Q: What’s a good substitute for masa harina?
A: If you can’t find masa harina, use instant polenta, cornmeal, or crushed tortilla chips to thicken. The flavor and texture will be different, but still tasty.
Q: Can I prepare this chili in the Instant Pot or slow cooker?
A: Yes! Use the Sauté function for aromatics and chicken, then add remaining ingredients and cook on Slow Cook for 3–4 hours. Finish by stirring in the masa mixture and simmering briefly until thick.
Q: Are there gluten-free and dairy-free options?
A: This chili is naturally gluten-free if you use certified masa harina or substitute with pure cornmeal. Skip dairy-based toppings for a lactose-free version.
Storage & Reheating Tips
- Cool chili and transfer to airtight containers.
- Refrigerate for up to 3 days, freeze for longer storage (up to 3 months).
- Thaw frozen chili overnight and reheat in a pot over low heat, stirring occasionally.
- Add water or broth if the chili becomes too thick.
Final Thoughts: The Joy of Chipotle Chicken Chili
This chipotle chicken chili isn’t just a reliable weeknight staple—it’s comfort in a bowl, perfect for gatherings or cozy solo nights at home. Inspired by the classics but adapted for modern kitchens and diets, it’s easy to tweak, forgiving to make, and deeply loved by families everywhere. From its thick, flavorful base to the cool, creamy toppings, it’s a warming hug you’ll want to share again and again.
Related Chili Recipes
- Tex-Mex Turkey Chili
- Vegetarian Three-Bean Chili
- Pulled Pork Chili Verde
- Black Bean & Sweet Potato Chili
Pro Tips for Perfect Chili
- Taste as you go: Spice levels and salt are personal. Adjust gradually.
- For extra richness: Toss in a pat of butter, dark chocolate, or a splash of heavy cream near the end.
- Entertain with style: Set up a chili toppings bar for parties.
Ready to make chipotle chicken chili your new favorite comfort food?
Gather your ingredients, experiment with heat and texture, and enjoy each nourishing, smoky spoonful. Your kitchen will smell incredible, your guests will be happy, and your bowl will be empty before you know it!
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