Chipotle Chicken Chili

Filled with creamy tender beans, smoky peppers, chunky tomatoes, and topped with fresh lime and avocado, this chili is the answer to a cold winters day!


A Dutch oven is the best pot for making soups and stews. Its heavy cast iron lid keeps the moisture inside, and its thick walls hold the heat well for long simmering.


Once everything is mixed in, cover and let simmer for 20-30 minutes. If want a thicker stew, remove the lid and allow to simmer uncovered for another 10 minutes or until it reduces to your likeness.


Chipotle Chicken Chili
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 tsp oil
  • 1 onion, chopped
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 ½ cups GF chicken broth
  • 28oz canned crushed tomatoes
  • ¾ cup canned pinto beans, rinsed
  • ½ cup canned black beans, rinsed
  • 1 cup corn
  • 2 Tbsp tomato paste
  • 2 small chipotle peppers in GF adobo sauce, finely diced
  • 2 tsp dried oregano
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp pepper
  • 2 Tbsp lime juice
Topping Suggestions
  1. In a Dutch oven sauté the onion in oil until tender. Add chicken and garlic, stirring until fully cooked.
  2. Add the remaining ingredients, except the lime juice, and bring to a boil. Cover and reduce to a simmer for 30 minutes. For a thicker chili, simmer uncovered for another 10-15 minutes.
  3. Stir in lime juice and season to taste with salt just before serving.
  4. Garnish as desired.




  1. I will make these soups late this fall-they looks yummy. However I need help for now. Summer ideas for meals that stick with me.
    Thanks for your time!

  2. If you look under our Recipes tab in Main Courses, you can browse through the recipes based on chicken, beef, seafood, etc. Hopefully you find something that catches your eye (and your taste buds!). Have a great day!

Leave a Reply

Your email address will not be published.


Rate this recipe: