Chipotle Chicken Chili {Secret Recipe Club}

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Chipotle Chicken Chili

I wish I had been able to post this recipe for your Superbowl festivities! Alas, you’ll have to pick a basketball game instead to watch while you shovel back spoonfuls of spicy, smoky, chicken chili.

After a short break for Christmas (and one oops-I-forgot-to-fill-out-the-form month), I’m back with another Secret Recipe Club reveal. Each month we are given a site and must choose one recipe to make from that site, while someone else is assigned my blog. It’s fun to see what people choose from here.

The last time I participated, in November, Mellissa from A Fit and Spicy Life made an OLD recipe from here, Rachael Ray’s Chili Sweet Potato Hashhere is her update with zucchini and black beans, which sounds awesome.

Ironically enough, A Fit and Spicy Life was my assigned blog for this month! As the title suggests, Mellissa blogs about food (she and her husband LOVE hot sauces!), exercise, wine, and travel with restaurant reviews. She is Minneapolis-based and has reviews for restaurants in Chicago, the Twin Cities, and a few other sites. (My Aunt Jennie will be glad to see those Chicago reviews, I think!)

Chicken Chili with Avocado

Since we’re having a chili cook-off tonight with the dorm kids in the student center, I decided on one of Mellissa’s many chili recipes. Together my husband and I picked out Smoky and Spicy Chicken Chili (although Summer Vegetable Chili will be making an appearance on our table in a few months). LAST MINUTE UPDATE WITH BREAKING NEWS: Apparently this chili WON the chili-cook-off in the student center “by a landslide,” they said. Take that, beef chilis! It sat in the fridge for two days, which always helps chili flavor, too. Boo-yah! Thanks, Mellissa, for helping me clench the victory here.

I cut back the amount of broth just a little to make a thicker chili. For my taste-testing, we went with 1/2 a teaspoon of chipotle chili powder. For me, this was so spicy all I could taste was HOT. (Which is what I expected. I am extremely sensitive to spicy things.) My husband said it was a nice, chili-spicy. My sister said it was more spicy than normal chili but she really liked it, especially with the chicken. So you’ll have to decide how spicy you can handle food and go from there. Mellissa used a whole teaspoon of chipotle chili powder which would probably kill me but my husband would love it.

Chipotle Chicken Chili

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Chipotle Chicken Chili


  • 3 T olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 29 oz. fire-roasted tomatoes with green chiles (or "salsa-ready tomatoes")
  • 29 oz. canned kidney beans, drained and rinsed
  • 4 c. chicken stock or broth
  • 1 T cumin
  • 3 T chili powder
  • 1/2 to 1 tsp. chipotle chili powder (this will be medium to VERY hot - can use a pinch to 1/4 tsp. for milder chili)
  • optional toppings: avocado slices, shredded cheese, sour cream


Heat olive oil in a Dutch oven or stockpot over medium-low heat. Add onion and garlic and cook, stirring often, about 5 minutes, until onion is soft.

Add chicken and cook an additional 4-5 minutes. Season with salt and pepper.

Pour in beans, broth, tomatoes, and add spices. Stir well.

Bring to a boil; reduce to medium-low and simmer 20 minutes uncovered.

Serve with toppings if desired.


Gluten free, dairy free

20 thoughts on “Chipotle Chicken Chili {Secret Recipe Club}

  1. Congrats on your win! That’s awesome! I use chipotle powder in my chili too. You are right about being cautious with it; it is super hot! But you can’t beat that smoky flavor.

  2. Pingback: Chili Recipes: 60 Different Versions for Your Family to Try

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