Chicken Chipotle Chili

Chicken Chipotle Chili


  • 2 tablespoons olive oil, plus more if needed
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 1 1/2 pounds diced chicken thighs
  • Salt and pepper
  • 1 minced chipotle in adobo with 2/3 tsp. adobo sauce
  • 1 teaspoon dried oregano
  • 1-2 chopped red bell peppers
  • 1-2 cups corn kernels
  • 1-2 cups chicken stock
  • 1-2 cans (14 to 15 oz. each) diced fire-roasted tomatoes
  • 1-3 cans (14 to 15.5 oz. each) black beans


In a large Dutch oven, heat olive oil over medium-high. Add onion and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.

Add diced chicken thighs. Toss it in the pot and season with salt and pepper. Cook about 5 minutes.

Toss in chipotle in adobo sauce and dried oregano and stir until aromatic, about 2 minutes.

Add red bell peppers and corn; season. Cook, stirring often, adding a teaspoon or two of oil if they start sticking, until softened, about 5 minutes.

Pour in chicken stock. Add diced fire-roasted tomatoes. Bring to a boil; reduce heat to medium. Cook, stirring often, until slightly reduced, about 15 minutes.

Rinse 1 to 3 cans black beans. Cook, stirring often, until flavors meld, about 15 minutes.