Chipotle Chicken Chili


Chipotle Chicken Chili

Servings 4 Servings


  • 2 tablespoons olive oil
  • 1 red bell pepper, roughly chopped
  • 1 orange or yellow bell pepper, roughly chopped
  • 1 poblano pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • 1 roasted rotisserie chicken, shredded
  • 1 chipotle chilies in adobo sauce, finely chopped with 2 tablespoons of the sauce
  • 2 cups chicken or veggie broth, plus more to taste
  • 1 (16 ounce) can of black beans, drained and rinsed
  • Toppings:
  • cilantro or chives
  • diced avocado
  • scallions
  • shredded cheddar cheese
  • sour cream
  • tortilla chips


  • In a large heavy bottom pot, heat the olive oil over medium-high heat.
  • Add the red and orange bell pepper, poblano pepper and yellow and red onion and sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes. Add the chicken, chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
  • Once the chili has thickened, reduce the heat to low and keep on the stove until ready to serve. Top with any of the optional toppings and enjoy. Enjoy!