Chipotle Chicken Chili
You will adore this chipotle chicken chili! A perfect recipe to warm you up! This chicken chili recipe features chipotle, black beans, corn and spices.
Servings: 8
Calories: 269kcal
Ingredients
- 1-2 tablespoon oil I use Grapeseed, but Olive Oil would work
- 1 small yellow onion diced
- 2-3 garlic cloves minced
- 1 red bell pepper diced
- 2 lbs chicken breast diced into about ½ -1 inch cubes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon paprika
- 2 tablespoon Chipotle hot sauce, or 2 teaspoon chipotle and adobe from a can
- 15 oz 1 can Black beans, rinsed and drained
- 15 oz 1 can sweet corn, rinsed and drained
- 15 oz 1 can Diced Tomatoes
- 10 oz 1 small can Mild Diced Tomatoes & Green Chilies
- 32 oz Chicken Broth I use the lower sodium type
Instructions
DIRECTIONS:
- In a large Dutch Oven, heat oil over medium-high heat. When hot, add in onions, garlic, red pepper, and chicken.
- Allow to sauté and cook until the chicken is cooked, and veggies are soft. Drain any excess liquid.
- At this point, you can transfer to a slow cooker, crock pot, or continue cooking on the stove with the Dutch Oven.
- Stir in the chili powder, cumin, oregano, paprika and chipotle hot sauce. Cover chicken and veggies well.
- Add in black beans, corn, diced Tomatoes, and mild diced tomatoes & green chilies. Cover with chicken broth.
- Allow to come to a boil, then reduce heat. Cover and simmer 20 minutes or all day. In a crock pot, cook 4-8 hours.
- Garnish as desired, and ENJOY!
Nutrition
Calories: 269kcal | Carbohydrates: 23g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 997mg | Potassium: 984mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 40.5mg | Calcium: 69mg | Iron: 3.2mg