30-Minute Chicken Chipotle Chili

30-Minute Stovetop Chicken Chipotle Chili! This stovetop chili has an added spicy kick that’s perfect for those cold wintery months. And it is a family favorite. It is the perfect meal that is ready in no time.

Recipe Features:

• A nice heat from the fire roasted tomatoes and chipotle pepper
• Very hearty and filling
• All the delicious toppings

Just a quick note about this chili: I’ve made it a number of times and every time I do, I make it a little bit different. So, just use this as a guide. Make it your own and have fun with it!

Ingredient Notes For This 30-Minute Chicken Chipotle Chili:

• Meat – Sometimes I add one full lb. of ground chicken and other times I only add 1/2 lb. of ground hamburger. Personally though, I enjoy the ground chicken which lends to a lighter/healthier chili.
• Spices – FYI: Please keep in mind that chipotle pepper is not the same as chili powder. Chipotle pepper contains just one ingredient: smoked and dried jalapeño peppers. Chili powder, on the other hand, is a blend of spices typically including: chili peppers, cumin, garlic and oregano.
  • For this recipe, I like to use both of these spices. Sometimes I add more chipotle pepper and other times I add less.
  • Note: I used to make this chili with two, diced chipotle peppers in adobo sauce. I don’t use it anymore though, because I can’t find a brand without inflammatory oils or refined sugar. However, if you can find it then this ingredient would be great. (*If you use the peppers in adobo sauce, then be sure to omit the chipotle powder).
• Sour Cream – I love the brand Kite Hill. It is so well made and you can’t tell the difference. It is a great, dairy-free alternative.

I hope you love this hearty meal as much as I do!

And, for more soup recipes, please give these a try:

• Spicy-Sweet Potato Bean Soup with Chicken
• Creamy Roasted-Poblano Potato Soup
• Chicken & Vegetable Coconut Curry
• Cream Potato Sausage and Kale Soup
• Creamy Butternut Squash Soup

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

30-Minute Stovetop Chicken Chipotle Chili

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5 from 1 review

• Author: Naomi
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings

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Description

Stovetop chili with an added spicy kick that’s perfect for those cold wintery months. It is the perfect meal that is ready in no time.

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Ingredients

• 1 tbsp Chosen Foods 100% Pure Avocado Oil
• 2 Garlic Cloves, minced
• 1 medium Green Bell Pepper, diced
• 1 small Yellow Onion, diced
• 1 lb. Ground Chicken or Hamburger, crumbled
• 2 14.5 oz cans Hunt’s Fire Roasted Diced Tomatoes
• 1 16 oz can Dark Red Kidney Beans (liquid included)
• 2 16 oz cans Pinto Beans (liquid included)
• 1/2 – 1 tsp Chipotle Chili Pepper
• 1 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 3/4 tsp Himalayan Pink Salt
• Garlic Salt, to taste
• Freshly Ground Black Pepper, to taste
• Toppings: Avocado slices, diced onion, Kite Hill Sour Cream and cilantro
• Optional: Cheese
• Serve with: Siete Tortillas or crackers

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Instructions

1. Veggies: In a large pot, add the avocado oil and heat over medium-high heat. Add the onion, green pepper, and a dash of salt and sauté until the onion is translucent; about 3-5 minutes. 
2. Garlic: Stir in the garlic and cook until fragrant; about 30-40 seconds. 
3. Chicken: Add the chicken and season it with some pepper and garlic salt. Brown, breaking it up with a wooden spoon, for about 8 minutes and then strain.
4. Simmer: Add the meat and remaining ingredients to the pot and simmer for 15 minutes on medium-low heat. 
5. Assemble: Ladle into bowls and top with avocado slices, onion, cilantro and sour cream. 
6. How to serve: Serve with a side of warm tortillas or crackers.

Notes

• If possible, use all organic ingredients. 
• Meat: You can always change up the protein to give this chili a different flavor profile. Feel free to use bison, wagyu, or even turkey. This chili is very versatile! 
• Spices – FYI: Please keep in mind that chipotle pepper is not the same as chili powder. Chipotle pepper contains just one ingredient: smoked and dried jalapeno peppers. Chili powder, on the other hand, is a blend of spices typically including: chili peppers, cumin, garlic and oregano.
  • For this recipe, I like to use both of these spices. Sometimes I add more chipotle pepper and other times I add less.
  • Note: I used to make this chili with two, diced chipotle peppers in adobo sauce. I don’t use it anymore though, because I can’t find a brand without inflammatory oils or refined sugar. However, if you can find it then this ingredient would be great. (*If you use the peppers in adobo sauce, then be sure to omit the chipotle powder).

• Category: Main Course
• Cuisine: American

NOTE:

• My White Textured Ceramic Dinnerware is available at World Market.