30-Minute Chicken Chipotle Chili

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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.

A glass ceramic bowl filled with Chicken Chipotle Chili, and surrounded by pinch bowls of diced onion, avocado and fresh cilantro.

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!

A glass ceramic bowl filled with Chicken Chipotle Chili, sitting on a plate, and topped with avocado chunks and fresh cilantro.

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.
Two bowls of Chicken Chipotle Chili topped with avocado chunks, diced onion and fresh cilantro.

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

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A glass ceramic bowl filled with Chicken Chipotle Chili, sitting on a plate, and topped with avocado chunks and fresh cilantro.

30-Minute Stovetop Chicken Chipotle Chili


  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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.


Ingredients

Units Scale
  • 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)
  • 1/21 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

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

Keywords: Beans and Legumes, Chicken Chili, Chicken Recipes, Chili, Dairy-Free Recipes, Easy Main Dish, Healthy, Main Dish, Poultry

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30-Minute Chicken Chipotle Chili30-Minute Chicken Chipotle Chili

6 Comments

    1. Thanks! Give it a try for sure. You may have to alter the spiciness of it though. Some family said it was too much, lol!

  1. And you continue to live life slowly, at a pace where your body can heal!
    We know God is healing you and you will soon be back to full srength!

    1. Agreed! It has been a slow process indeed…. But in time, I’ll be back to full strength and even better than before. 😉

  2. I’ve never been a huge chili fan, but this is a good one! Very hearty with good heat, which I really like…the spicier the better, so I go full on with the chipotle peppers.

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