Description

When the wind’s howling and comfort’s calling, this chili answers loud and proud. Packed with tender chicken, beans, fire-roasted tomatoes, and a warm kick of chipotle heat, it’s the weeknight hero your cozy cravings deserve. Ready in under an hour, this chili is rich, hearty, and layers smoky, zesty flavors in every bite. Top it your way—avocado, cheese, sour cream, crunchy chips—and watch your bowl disappear.

Ingredients

Scale

1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 chipotle peppers in adobo, minced + 2 tbsp sauce
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
3 cups cooked shredded chicken
2 (15 oz) cans black or pinto beans, drained
1½ cups chicken broth
Juice of 1 lime
Salt & pepper, to taste

Instructions

Sauté Aromatics: Heat oil in a Dutch oven. Add onion and bell pepper; cook 5 mins.
Spice It Up: Stir in garlic, chipotles, adobo, chili powder, paprika, and cumin. Cook 1 min until fragrant.
Build the Base: Add tomatoes, tomato paste, chicken, beans, broth. Stir well.
Simmer: Bring to boil, then reduce to low. Simmer uncovered 20–25 mins.
Finish Bright: Stir in lime juice. Adjust seasoning. Let rest 10 mins before serving.

Notes

Ladle into bowls and top with avocado, sour cream, shredded cheese, cilantro, and tortilla strips. Serve with cornbread or a crusty baguette for dunking.

Prep Time: 10 mins
Cook Time: 30 mins

Nutrition

Calories: 340 kcal per serving
Fat: 13g
Carbohydrates: 25g
Protein: 28g