Smoky Chipotle Chicken Chili

Name: Smoky Chipotle Chicken Chili
Prep time: 20 min
Cook time: 57 min
Total time: 1 h 17 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp (15 ml) olive oil; 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry, cut into 1-inch (2.5 cm) pieces; 1½ tsp (9 g) kosher salt, divided: 1 tsp for the chicken, the rest to taste at the end; 1 large (about 10 oz) (300 g) yellow onion, cut into ½-inch (1 cm) dice; 1 large (about 6 oz) (180 g) red bell pepper, seeded, cut into ½-inch (1 cm) dice; 4 cloves (12 g) garlic, minced; 2 tbsp (16 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; 2 tbsp (32 g) tomato paste; 2 peppers (30 g) chipotle peppers in adobo sauce, seeds optional, finely minced; 1 tbsp (15 g) adobo sauce from the can; 1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, undrained; 1½ cups (360 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed (about 3 cups / 510 g drained); 1½ cups (210 g) frozen corn kernels, no need to thaw; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime; ¼ cup (10 g) fresh cilantro, roughly chopped; ½ cup (120 g) sour cream, for serving (optional)

From the MyKitchenBank Kitchen

Tender chicken thighs simmer with chipotles in adobo, fire-roasted tomatoes, black beans and sweet corn for a deeply smoky, medium-spicy chili that's ready in about 80 minutes in a single pot.

Prep: 20 min
Cook: 57 min
Wait: 5 min
Total: 1 hr 22 min
Makes: About 8 cups (6 generous bowls)

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Ingredients

6 servings

1 tbsp (15 ml) olive oil
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry, cut into 1-inch (2.5 cm) pieces
1½ tsp (9 g) kosher salt, divided: 1 tsp for the chicken, the rest to taste at the end
1 large (about 10 oz) (300 g) yellow onion, cut into ½-inch (1 cm) dice
1 large (about 6 oz) (180 g) red bell pepper, seeded, cut into ½-inch (1 cm) dice
4 cloves (12 g) garlic, minced
2 tbsp (16 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried oregano
2 tbsp (32 g) tomato paste
2 peppers (30 g) chipotle peppers in adobo sauce, seeds optional, finely minced
1 tbsp (15 g) adobo sauce from the can
1 can (14.5 oz) (411 g) fire-roasted diced tomatoes, undrained
1½ cups (360 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) canned black beans, drained and rinsed (about 3 cups / 510 g drained)
1½ cups (210 g) frozen corn kernels, no need to thaw
2 tbsp (30 ml) fresh lime juice, from about 1 large lime
¼ cup (10 g) fresh cilantro, roughly chopped
½ cup (120 g) sour cream, for serving (optional)

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot with lid
Chef's knife and cutting board
Wooden spoon
Measuring cups and spoons
Colander for rinsing beans
Instant-read thermometer

Steps

Before you start

Chipotles are hot: this recipe uses 2 minced peppers plus 1 tablespoon of adobo sauce for medium heat. Use 1 pepper for mild, 3 for hot.
Pat the chicken very dry with paper towels so it browns instead of steaming.
Drain and rinse the black beans, and measure out all ingredients before you turn on the heat; the spice step moves fast.
Use a 5- to 6-quart (4.7–5.7 L) heavy-bottomed pot so the chili simmers gently without crowding. Everything cooks on the stovetop; no oven is needed.

1
Prep the ingredients
- Pat the chicken thighs dry with paper towels and cut them into 1-inch (2.5 cm) pieces.
- Toss in a bowl with 1 teaspoon of the kosher salt.
- Dice the onion and bell pepper into ½-inch (1 cm) pieces, mince the garlic, and finely mince the chipotle peppers.
- Drain and rinse the black beans.
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Ready when: Everything is chopped, measured and within reach of the stove.
Tip: Wear gloves or wash your hands well after mincing chipotles; the adobo can sting eyes and skin.
2
Sear the chicken
- Heat the olive oil in a 5- to 6-quart pot over medium-high heat until it shimmers.
- Add the chicken in a single layer, working in two batches if needed.
- Cook without stirring for 3 minutes, then flip and cook 1 to 2 minutes more.
- Transfer to a plate.
- The chicken will not be cooked through yet.
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Ready when: Chicken pieces are golden brown on the outside; browned bits coat the bottom of the pot.
Tip: Don't crowd the pot. Overcrowded chicken releases liquid and steams instead of browning.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion and bell pepper to the pot along with a pinch of salt from the remaining ½ teaspoon.
- Cook, stirring and scraping up the browned bits with a wooden spoon, for 6 minutes.
- Add the garlic and cook 1 minute more.
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Ready when: Onion is soft and translucent with lightly golden edges, and the garlic smells fragrant.
4
Toast spices and paste
- Add the chili powder, cumin, smoked paprika, oregano and tomato paste.
- Stir constantly for 1 to 2 minutes so the spices toast and the paste coats the vegetables.
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Ready when: The paste darkens to a brick red and the spices smell toasty and deep.
Tip: If the spices begin to stick or smell scorched, add a splash of the broth right away.
5
Add liquids and chipotle
- Pour in the fire-roasted tomatoes with their juices, the chicken broth, minced chipotles and the adobo sauce.
- Stir well, scraping the bottom of the pot to dissolve any stuck-on bits.
- Bring to a boil over high heat, about 3 minutes.
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Ready when: Liquid is bubbling across the surface and the bottom of the pot is clean when scraped.
6
Simmer the chicken
- Return the chicken and any juices from the plate to the pot.
- Reduce the heat to medium-low so the chili bubbles gently, partially cover the pot, and simmer for 20 minutes, stirring every 5 minutes or so.
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Ready when: Chicken is tender enough to break apart with a spoon and reads at least 175°F (80°C) on an instant-read thermometer.
Tip: Thighs stay juicy past 165°F (74°C); 175°F (80°C) gives the most tender, shreddable texture.
7
Add beans and corn
- Stir in the drained black beans and frozen corn.
- Keep the chili at a gentle simmer, uncovered, for 15 minutes, stirring occasionally.
- Press a few chicken pieces against the side of the pot with the spoon to break them up slightly.
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Ready when: Chili is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: If it gets too thick, stir in ¼ cup (60 ml) of water or broth at a time.
8
Finish and season
- Turn off the heat.
- Stir in the lime juice, then taste.
- Add salt from the remaining ½ teaspoon a pinch at a time until the flavors taste bright and full.
- Add another teaspoon of adobo sauce if you want more smoke and heat.
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Ready when: The chili tastes smoky, tangy and well salted, with no flat or dull flavor.
Tip: Add the lime off the heat so its fresh flavor doesn't cook away.
9
Rest and serve
- Let the chili rest, covered, for 5 minutes so it thickens slightly and the flavors settle.
- Ladle into bowls and top with chopped cilantro and a spoonful of sour cream, if using.
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Ready when: Chili is steaming and no longer bubbling, with a spoonable, stew-like consistency.

Good to know

Tips

Brown the chicken in batches for the best flavor; the browned bits left in the pot form the base of the chili's depth.
Chipotle heat builds as the chili sits. Start with the lower amount if serving heat-sensitive eaters, and pass extra adobo sauce at the table.
Freeze leftover chipotles in adobo in a single layer on parchment, then transfer to a bag, so you can pull out one or two at a time.
For a thicker chili, mash ½ cup of the beans against the side of the pot in step 7.

Make ahead

The chili tastes even better the next day. Cook through step 8, cool, and refrigerate up to 3 days. Reheat gently and add the cilantro and sour cream just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving ½ inch (1 cm) of headspace. Thaw overnight in the fridge and reheat in a pot over medium-low heat, stirring often, until steaming hot throughout (165°F / 74°C), adding a splash of broth or water if it has thickened.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Reduce the simmer in step 6 to 15 minutes and cook to 165°F (74°C) so they don't dry out; the chili will be leaner and less rich.
canned black beans → pinto beans or cannellini beans. Use the same amount, drained and rinsed. Flavor will be slightly milder.
fire-roasted diced tomatoes → regular canned diced tomatoes. Add an extra ¼ teaspoon of smoked paprika to make up for the lost smokiness.
sour cream → plain Greek yogurt. Same amount; gives a tangier, slightly lighter topping.