Chipotle Chicken Chili

Chipotle chicken chili 1

I always wanted to make chili at home. And one day I came across the recipe for Chipotle chicken chili on Pioneer Woman’s site ; I knew that I had to try it.

The recipe calls for Mexican beer. But you can substitute it with chicken broth.


  • Olive oil – 2 tbsps
  • Onion- 1, diced
  • Garlic – 4 cloves,minced
  • Boneless skinless chicken breast – 2 lb, diced
  • Beer or chicken broth – 12 ounces
  • Diced tomatoes – 1 can (14 oz)
  • Chipotle peppers in Adobo sauce – 2 or 3 peppers,minced with seeds (add little by little according to taste)
  • Canned Pinto beans – 14 oz (drained and washed)
  • Canned Black beans – 14 oz (drained and washed)
  • Canned Kidney beans – 14 oz (drained and washed)
  • Chili powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Salt – 1 tsp or more according to taste
  • All purpose flour – 1/4 cup
  • Lime – 1
  • Sour cream – for serving
  • Grated cheddar cheese – for serving
  • Cilantro – for serving


  • Heat oil in a large heavy bottomed pot or a dutch oven.
  • Add onions and garlic. Cook until the onions turn transparent.
  • Add chicken and cook until lightly browned.
  • Add beer or chicken broth ( just enough to cover the chicken). Cook for 2 minutes.
  • Add tomatoes, chipotle peppers, beans, chili powder, cumin powder and salt. Stir; cover and let it simmer for 1 hour.
  • Mix flour and water/beer/chicken broth  in a small bowl. Make a thick flowing lump free paste. Add it to the chili along with lime juice ( add according to your taste).
  • Stir and let it cook for 10 more minutes.
  • Serve the chili in a bowl topped with sour cream, grated cheese and cilantro.

chipotle chicken chili 2


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