Get ready for a cozy bowl of slow-simmered chicken, beans, and tomatoes, infused with a smoky chipotle kick that warms you from the inside out. It’s the ultimate no-fuss meal that will instantly upgrade any weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon chipotle chili powder (or adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- Optional toppers: sour cream, shredded cheese, chopped cilantro, sliced jalapeños
Instructions
Begin by warming the olive oil in a skillet over medium-high heat. Add the onion and sauté until it turns translucent, about five minutes. Stir in the minced garlic and cook for another minute, allowing that garlicky aroma to fill your kitchen. Next, transfer everything to your slow cooker. Add the chicken pieces, followed by the diced tomatoes, kidney beans, and all your spices—chipotle chili powder, cumin, smoked paprika, salt, and black pepper.
Pour in the chicken broth, stir gently to combine, then cover and set your slow cooker on low. Let the flavors slowly meld together for about six hours, or bump the heat to high and cook for four hours if you’re pressed for time. The end result will be a rich, smoky chili with tender chicken that practically falls apart.
When it’s done, ladle the chili into bowls and pile on your favorite toppings, like a dollop of sour cream or a sprinkle of shredded cheese. A few fresh cilantro leaves or sliced jalapeños bring a bright punch of color and extra flavor boost.
This Smoky Chipotle Chicken Chili is a crowd-pleaser for many reasons: it’s easy to make in one pot, it has a gorgeous balance of spice and heartiness, and it’s endlessly customizable. Whether you’re trying to jazz up your winter menu or you just love a meal that cooks itself while you go about your day, this recipe has you covered.
Swap in black beans if kidney beans aren’t your thing, or tone down the heat with regular chili powder if chipotle isn’t your style. Whichever way you go, you’ll be glad you tried this bowl of chili.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
