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Chipotle Chicken Chili – Spicy

I remember the first time I tasted truly great chili. It wasn’t at a fancy restaurant, but at a church potluck, much like the inspiration for this recipe. The air hung thick with the scent of simmering spices, each crockpot a promise of warmth and comfort. But one stood out – a deep, smoky red concoction that brought tears to my eyes (in the best way). It was a revelation, a symphony of flavors that sparked my lifelong passion for chili, and specifically, a love for the fiery kiss of chipotle.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6-8
Yield: About 8 cups
Dietary Type: Gluten-Free (check labels of canned goods and broth)

Ingredients

3 cups celery, diced
1 cup yellow onion, diced
2 red bell peppers, diced
2 (28 ounce) cans diced tomatoes
3 cups chicken broth
1 (6 ounce) can tomato paste
4 ounces chipotle chiles in adobo
1/4 cup chili powder
3 teaspoons cumin
1 (15 ounce) can black beans
1 (15 ounce) can red beans
2 (15 ounce) cans dark red kidney beans
1 cooked chicken, boned and cut up (discard the skin), about 3-4 cups

Equipment Needed

Large soup pot or Dutch oven
Blender or food processor
Can opener
Cutting board
Knife

Instructions

Begin by preparing the base. In a large soup pot or Dutch oven, combine the diced celery, diced yellow onion, and diced red bell peppers.
Add the canned diced tomatoes, chicken broth, and tomato paste to the pot.
Now for the crucial step that gives this chili its signature kick: the chipotle chiles in adobo. Carefully transfer the chiles and their adobo sauce to a blender or food processor. Puree until smooth. You may need to add a splash of the chicken broth to help it blend properly.
Pour the pureed chipotle mixture into the soup pot. Add the chili powder and cumin.
Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low and simmer for one hour, stirring occasionally to prevent sticking.
While the base simmers, prepare the beans. Open and drain one can of dark red kidney beans. Place these beans in a blender or food processor and puree until smooth. This helps thicken the chili and adds a creamy texture.
After the base has simmered for an hour, add the pureed kidney beans to the soup pot. Then, add the remaining 1 ½ cans of dark red kidney beans, the can of red beans, and the can of black beans (all drained but not pureed).
Continue to simmer the chili for at least 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. Keep the heat on low to avoid scorching the bottom of the pot.
Taste the chili and adjust the seasoning as needed. If you desire even more heat, add Tabasco sauce to your liking. Be cautious when adding hot sauce; it’s always better to add a little at a time and taste as you go.
If you are making the chili a day ahead, turn off the heat at this point and stir in the cooked chicken. Allow the chili to cool completely before refrigerating. This will allow the flavors to deepen even further overnight. When you are ready to serve, reheat the chili to a boil. Avoid overcooking the chicken during reheating, as it can become dry.
If you plan to serve the chili immediately, add the cooked chicken to the pot approximately 15-20 minutes before serving. Heat the chili to a boil, then reduce the heat to low and simmer until the chicken is heated through.
Serve hot with your favorite toppings.

Expert Tips & Tricks

Boosting the Smokiness: For an even deeper smoky flavor, consider adding a teaspoon of smoked paprika along with the chili powder.
Adjusting the Heat: The heat level of this chili is primarily determined by the chipotle chiles. If you’re sensitive to spice, start with half the amount and add more to taste. Removing the seeds from the chipotle peppers will also reduce the heat.
Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans with a fork instead of pureeing them. Alternatively, you can whisk a tablespoon of cornstarch with a little cold water and stir it into the chili during the last 30 minutes of simmering.
Using an Instant Pot: This recipe can easily be adapted for an Instant Pot. Sauté the vegetables first, then add the remaining ingredients (except the chicken). Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the chicken and heat through before serving.

Serving & Storage Suggestions

Serve the Chipotle Chicken Chili hot, garnished with your favorite toppings. Popular choices include grated cheese, fresh cilantro, sliced green onions, and a dollop of sour cream. For a heartier meal, serve with cornbread, tortilla chips, or a side salad.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight, then heat it in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	545.5 kcal	N/A
Calories from Fat	52 g	N/A
Total Fat	5.8 g	8%
Saturated Fat	1.2 g	6%
Cholesterol	21.4 mg	7%
Sodium	1303.2 mg	54%
Total Carbohydrate	93.1 g	31%
Dietary Fiber	28.3 g	113%
Sugars	18.5 g	N/A
Protein	37.7 g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian/Vegan Option: Substitute the chicken broth with vegetable broth and omit the chicken. Add a can of drained and rinsed corn for added texture and sweetness.
Less Spicy Version: Replace the chipotle chiles with canned diced green chiles for a milder flavor. You can also reduce the amount of chili powder.
Different Beans: Feel free to experiment with different types of beans, such as pinto beans or great northern beans.
Smoked Chicken: For a deeper smoky flavor, use smoked chicken instead of plain cooked chicken.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, this chili is great in a slow cooker! Sauté the vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken during the last hour of cooking.

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use about 6-8 fresh tomatoes, peeled, seeded, and diced. You may need to add a little extra tomato paste to thicken the chili.

Q: How can I make this chili ahead of time?
A: This chili is even better the next day! Prepare the chili as directed, but wait to add the chicken until you reheat it. Store the chili in the refrigerator for up to 3 days.

Q: What are some good toppings for this chili?
A: The possibilities are endless! Some popular toppings include grated cheese, sour cream, cilantro, green onions, avocado, tortilla chips, and a squeeze of lime juice.

Q: Can I freeze this chili?
A: Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This Chipotle Chicken Chili is a guaranteed crowd-pleaser. The combination of smoky chipotle peppers, tender chicken, and hearty beans creates a flavor explosion that will warm you from the inside out. Don’t be afraid to experiment with the ingredients and adjust the spice level to your liking. Gather your friends and family, ladle up a bowl of this delicious chili, and enjoy! And if you have any secret ingredients or unique twists, feel free to share them – I’m always looking for new ways to elevate my chili game!

Chipotle Chicken Chili – Spicy Recipe