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

Marla Hingley

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 6

Ingredients

  

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• 2 tsp oil
• 1 onion chopped
• 1 lb ground chicken
• 2 cloves garlic minced
• 1 ½ cups GF chicken broth
• 28 oz 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

• Diced avocado
• Avocado cream
• Crushed corn chips
• Sour cream

Instructions

 

• In a Dutch oven sauté the onion in oil until tender. Add chicken and garlic, stirring until fully cooked.
• 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.
• Stir in lime juice and season to taste with salt just before serving.
• Garnish as desired.

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