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A bowl of chicken, beans, and corn topped with crumbled cheese, red onion, jalapeño slices, and green onions, served with tortilla chips and lime wedges.

Smoky Chipotle Chicken Chili with Four Beans

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Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 8

Ingredients

  • Protein: 3-4 lb boneless skinless chicken breasts and thighs grilled and diced/shredded
  • Broth: 1 box chicken stock 32 oz, add more later if needed
  • Beans:
  • 1 can chili beans drained and rinsed
  • 1 can garbanzo beans drained and rinsed
  • 1 can white beans drained and rinsed
  • 1 can black beans drained and rinsed
  • Smoky Heat & Tomatoes:
  • 1/2 a chipotle pepper in adobo sauce finely minced
  • 1-2 tsp adobo sauce from the chipotle can
  • 2 can fire-roasted diced tomatoes 14.5 oz, with their sauce
  • 1 can fire roasted tomato sauce
  • Vegetables & Aromatics:
  • 2 bags honey roasted corn
  • 2 sweet bell peppers diced
  • 1 small can green chilis 4 oz
  • 1 onion diced
  • 3-4 clove garlic minced
  • Spices:
  • 2.5 tbsp chili powder adjusted for the extra ingredients
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • Finish:
  • 1/2 cup heavy cream
  • Garnish with toppings of choice! Red onions, cilantro, cheese, jalapeños, sour cream etc

Instructions

  • The Prep & Grill: Dice your fresh sweet bell peppers, onions, and garlic. Finely mince the ½ chipotle pepper. Season your chicken breasts and thighs, grill until fully cooked, let rest, and then shred or dice the meat.
  • Build the Flavor Base: Heat a large pot or Dutch oven over medium heat with a splash of oil. Sauté the diced onions and sweet bell peppers until soft. Stir in the minced garlic, minced chipotle pepper, adobo sauce, and your spice blend (heavy on the chili powder, plus garlic powder, onion powder, cumin, and smoked paprika). Cook for 1 minute until fragrant.
  • Combine & Slow Simmer: Pour in the box of chicken stock and the fire-roasted tomatoes with their sauce, scraping the bottom of the pot. Stir in the grilled chicken, chili beans, garbanzo beans, white beans, black beans, green chilis, and honey roasted corn. Bring to a boil, then turn the heat down to low. Cover and let it simmer for 2 to 3 hours, stirring occasionally.
  • The Creamy Finish: In the final 10-15 minutes of cooking, turn the heat to low and gently stir in the heavy cream. Let it heat through without boiling, adjust your salt and pepper to taste, and serve.