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Chipotle Chicken Chili

Prep Time
40 min
Cook Time
1h 25 min
Yields
12 servings

A hearty chili dish that will transport your taste buds to the southwest, with diced chicken breast, three kinds of beans, tomato and cheese.

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ingredients

2
tbsp olive oil
4
cloves garlic, minced
1
onion, diced
2
lb(s) boneless, skinless chicken breasts, cut into large dice
1
(12-oz) bottle good beer, preferably Mexican
1
(14-oz) can black beans, drained and rinsed
1
(14-oz) can kidney beans, drained and rinsed
1
(14-oz) can pinto beans, drained and rinsed
1
(14-oz) can diced tomatoes
1
tbsp chile powder
1
tbsp ground cumin
1
tsp salt
1
canned chipotle pepper in adobo sauce, minced (use less if desired)
¼
cup masa harina
5
limes, 1 juiced, 4 cut into wedges
1
lb(s) sharp Cheddar, grated
16
ounce sour cream
5
Roma tomatoes, diced
½
bunch fresh cilantro
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directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.

Step 2

Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.

Step 3

Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

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