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    Home > Recipes > Soups + Stews

    Healthy Chipotle Chicken Chili

    Published: Oct 25, 2014 | Updated: Sep 25, 2022

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    Awaken your tastesbuds with this spicy Healthy Chipotle Chicken Chili! Some of the heat from the chilis is tamed with a touch of maple syrup and cinnamon. Unconventional? Yes. Unforgettably awesome? Absolutely!

    Jump to Recipe
    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    Chili is apparently the savory version of my Chocolate Chip Cookie obsession: I have more recipes for chili on this blog than any other type of dish. I just can’t help coming up with new flavor combinations for one of my favorite comfort foods. My latest is chipotle chilies and maple!

    I LOVE chipotle chilies in adobo sauce. I will add it to just about anything even Chicken Wings.

    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    The flavors of this chili are exceptional! The heat from the chilies is tempered by just a touch of maple syrup (oh yes I did!). A mix of ground chicken and spicy chicken sausage brings more flavor without the fat. More, please!

    I know there is some fiery debate about beans in chili. I am not from Texas; I don’t know any Texans; and, thus, I do what I want and what I think tastes good. And that includes beans in my chili. #sothere
    I love the additional heartiness from a mix of kidney and black beans and the flavor from a bit of corn.

    I also thicken my chili with some mashed black beans. <-- Seriously best idea ever!

    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    This chili was so good, in fact, there was barely enough chili left to photograph. I had a minor panic attack before figuring out a solution, because not bringing you this delicious, unique twist on chili to you was not an option. If you follow me on Instagram you probably also saw that my husband mutilated the healthy skillet cornbread that I made to go with it.

    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    Let’s talk about the Healthy Shaker Cornbread. I tried this recipe from The Best of Shaker Cooking, 1985 Edition. It is a moist buttermilk cornbread with zero added sugar and only 2 tablespoons of butter in the whole recipe. It’s as healthy as corn bread gets.

    My husband and I prefer our cornbread sweet and buttery. Our favorite is this Sweet Southern Cornbread, but one cannot eat decadent, calorie-laden cornbread with every meal and not expect negative consequences.

    This cornbread definitely tastes “healthy”, but it is soft and moist and not too dense and it is delicious when dunked in the chipotle chicken chili. I have copied it below in case you are looking for a good, super healthy, gluten free cornbread. If you want an indulgent, sweet, buttery cornbread, this recipe is for you!

    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    Kitchen Tip: Rarely does a recipe call for an entire can of chipotle chilies in adobo sauce. I hate waste, so I freeze the leftovers in a small ziptop plastic baggie (labeled, of course). When I need some chipotle peppers, I drop the baggie in warm water until it is still icy but the peppers have separated; I removed what I need and throw the rest back in the freezer.

    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking
    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

    Chipotle Chicken Chili and Healthy Shaker Cornbread

    Chef Lindsey
    Awaken your tastesbuds with this spicy Chipotle Chicken Chili! Some of the heat from the chilis is tamed with a touch of maple syrup and cinnamon.
    PRINT Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Dinner
    Cuisine American
    Servings 8 people
    Calories 674 kcal

    Ingredients
     

    For the Chipotle Chili:

    • 3 yellow onions
    • 5 cloves garlic (minced)
    • 2 tablespoons olive oil
    • ¼ cup chipotle chilies in adobo sauce (minced )
    • 1 pound ground spicy chicken sausage
    • 1 pound ground chicken
    • 28 oz black beans (canned, drained (one mashed))
    • 14 kidney beans (with juice)
    • 56 oz roasted diced tomatoes ( and juice)
    • ¾ cup corn (fresh or frozen will do)
    • 1 ½ cups low sodium chicken broth (Bonus Points for Homemade!)
    • 2 teaspoons paprika
    • 2 ½ teaspoons chili powder
    • 2 ½ teaspoons ancho chili powder (or New Mexican)
    • ⅛ teaspoon Saigon cinnamon
    • 1 tablespoon maple syrup
    • Salt (to taste)

    For the Shaker Cornbread:

    • 2 cups white corn meal (I used yellow)
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ¼ cups lowfat buttermilk
    • 2 tablespoons butter (melted)
    • 2 eggs (beaten)
    US Customary - Metric

    Instructions
     

    To make the chili:

    • Heat a Dutch oven or large stock pot over medium heat. Add olive oil and swirl to coat. Cook onions until they begin to release their juices and then add the garlic; cook, stirring frequently to prevent the garlic from burning, until onions are transluscent. Add the minced chipotle peppers and cook a few minutes to mingle the flavors.
    • Add the ground chicken and sausage and brown until all the chicken has been cooked.
    • Add all the remaining ingredients. Simmer over low heat at least an hour. The longer the better. I typically cook mine in a Dutch oven for at least 4 hours. I like to taste every hour and adjust the salt and spices as needed.
    • Serve with cornbread, sour cream, and sharp cheddar cheese.

    For the Cornbread:

    • Preheat the oven to 425°. Butter a 10 inch skillet or 9 inch square baking dish, and preheat it in your oven. I didn’t butter mine and it stuck slightly.
    • In a medium bowl, whisk together corn meal, salt, soda, and baking powder.
    • Add the butter and buttermilk and mix well. Add the eggs and beat until smooth.
    • Bake in preheated oven for 15-20 minutes or until a toothpick comes out clean. Mine took just under 18.
    Keyword chicken, chili, comfort food, healthy dinner recipes, soup, vegetable sausage soup
    Tried this recipe?Mention @cheflindseyfarr
    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking
    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking
    Healthy Chipotle Chicken Chili with Shaker Cornbread | Gluten Free Meals | American Heritage Cooking

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    • Rosemary Pinot Noir Steak Chili
    • Hearty Rosemary Lamb Stew
    • Tuscan Vegetable Sausage Soup
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    Recipe Rating




    Comments

    1. Kasia Reeder says

      September 29, 2016 at 9:40 am

      Is there a way to make this is a crock pot???

      Reply
      • Lindsey says

        October 02, 2016 at 6:01 pm

        Yes but you will need to add more spice because the crock pot seems to make spices disappear! I would add more at the end to taste.

        Reply
    2. Rosemary says

      July 11, 2016 at 7:49 am

      I made this for my Lady's Club meeting and it was a big hit. Lots of flavor.

      Reply
      • Lindsey says

        July 12, 2016 at 12:16 am

        I'm so glad, Rosemary! Have a fantastic week!

        Reply
    3. Cheryl says

      November 24, 2015 at 5:48 pm

      Looks so tempting as I love chipotle flavor. What kind of chicken sausage did you use?

      Reply
      • Lindsey says

        November 27, 2015 at 11:37 am

        Hi Cheryl! I use a spicy Italian chicken sausage filling that I get from the Dekalb Farmer's Market in Atlanta.

        Reply
        • cheryl says

          November 27, 2015 at 2:34 pm

          Thanks, Lindsey, I wasn't sure since is a Mexican dish what you would use, but I'm sure those flavors blend in nicely.

          Reply
          • Lindsey says

            November 28, 2015 at 10:50 am

            No problem, Cheryl! The chicken sausage just blends in with the chorizo and the chorizo flavor and chipotle take over. The chicken gives it some body and more protein without the fat of additional chorizo! 🙂

            Reply
            • Cheryl says

              November 28, 2015 at 11:07 am

              I didn't see chorizo in the recipe - just ground chicken in addition to the sausage.

            • Lindsey says

              November 28, 2015 at 11:47 am

              Oh! I'm Sorry! I thought this was a comment on the Chipotle Chorizo Chicken Tacos! You're right! In any case the spicy sausage blends with the chipotles and other spices. 🙂 [I blame not enough coffee!]

            • Cheryl says

              November 28, 2015 at 12:14 pm

              Now that I know about those, I need to try them as well...I make my own chorizo so I can control the fat content and seasoning, so I have some in the freezer now. Thanks!

            • Lindsey says

              November 29, 2015 at 10:56 am

              That sounds wonderful! I've never tried making it!

    4. Thao @ In Good Flavor says

      November 03, 2014 at 9:14 am

      Gorgeous pictures! I am always cold in the winter time, and I like to eat chili to warm me up. This one looks incredible!!

      Reply
      • Lindsey says

        November 04, 2014 at 8:07 pm

        Thanks, Thao! Chili is definitely my favorite warmer-uper too!

        Reply
    5. Miss Kim @ behgopa says

      November 02, 2014 at 11:11 am

      Good morning. Still feels like an hour ahead. No wonder I feel a bit more well rested...cuz I got an extra hour or zzzz
      Looks so yummy. I love chili. It would be especially good right now since it's gotten cooler...almost cold (about time). Why cant it be like this all the time?! I love beans in mine too. I also sometimes like to add a little kick to it with jalapenos or Serrano.

      Reply
      • Lindsey says

        November 04, 2014 at 8:14 pm

        Doesn't it!?!? Of course you like to add a bit more kick. Of course. 🙂

        Reply
    6. Kelly - Life Made Sweeter says

      October 28, 2014 at 4:41 pm

      Whoa, this chili looks absolutely incredible !! Love me some beans in my chili too and with chipotle chilies in adobo sauce, cinnamon and maple syrup? Genius woman!

      Reply
      • Lindsey says

        October 29, 2014 at 10:49 am

        Thanks, Kelly. What can I say? Sometimes it's just too hard to resist throwing it all in!

        Reply
    7. marcie says

      October 28, 2014 at 3:53 pm

      Keep bringing these chili recipes -- love 'em! I love the sound of these flavors -- chipotle and maple sounds delicious! I add maple to everything else, so why not chili? Mmmm-mmmm good!

      Reply
      • Lindsey says

        October 29, 2014 at 10:50 am

        For truth. Why not?! It doesn't taste like maple but it calms some of the heat.

        Reply
    8. David @ Spiced says

      October 27, 2014 at 8:12 pm

      Hahaha...maple syrup! A girl after my own heart! Although, I must admit that I've never added maple syrup to chili. There is a first time for everything, though, right? And for the record, I was born in Texas. That makes me a Texan. So you do know a Texan. And I say you make chili however the heck you want to make chili. Just as long as you send me the leftovers.

      Reply
      • Lindsey says

        October 27, 2014 at 11:49 pm

        Phew thank goodness I didn't offend your Texan Highness! You should try it...all maple lovers should. Even my husband got over his initial reservation and he loved it! It doesn't really taste like maple. If only there were leftovers...

        Reply
    9. Lindsay @ Life, Love and Sugar says

      October 27, 2014 at 4:21 pm

      oh my goodness. I want your wings and this chili. I am 100% a beans in my chili kinda gal (and corn) and mashed sounds amazing! Plus, maple syrup and cinnamon - could you be more genius?! Plus, I want the fatty cornbread. #bringit

      Reply
      • Lindsey says

        October 27, 2014 at 11:51 pm

        LOL! Bring on the butter! Itssoogoood! I'll bring the wings and the chili and the fatty cornbread and you bring that oreo cheesecake. Sounds like a party to me!

        Reply
    10. Laura @ Laura's Culinary Adventures says

      October 27, 2014 at 2:56 pm

      I like the maple syrup addition! I prefer beans in my chile too!

      Reply
      • Lindsey says

        October 27, 2014 at 11:52 pm

        Thanks, Laura!

        Reply
    11. Kristi @ Inspiration Kitchen says

      October 27, 2014 at 7:32 am

      This chili looks delicious Lindsey! I think putting mashed black beans in it is a brilliant idea - we love black beans and eat a ton of them around here. I also love the tip about chipotle peppers! I'm going to start doing that because I don't like to waste food either. Great idea!

      Reply
      • Lindsey says

        October 27, 2014 at 11:54 pm

        Booo to wasting! You probably just use the whole can of peppers! Heat lover!

        Reply
    12. annie@ciaochowbambina says

      October 27, 2014 at 6:34 am

      It's definitely 'chili' season in our house too...My hubby typically takes charge of the chili but I'm going to have to surprise him with this one. Looks and sounds delicious!

      Reply
      • Lindsey says

        October 27, 2014 at 11:55 pm

        You absolutely should, Annie! I don't mind making chili because it's super easy!

        Reply
    13. Renee @ Two in the Kitchen says

      October 26, 2014 at 11:07 pm

      I LOVE chipotle peppers and that is such a good tip to thrown them in a baggie in the freezer. This chili looks fantastic!! 🙂

      Reply
      • Lindsey says

        October 27, 2014 at 11:55 pm

        Thanks, Renee! Chipotle lovers unite!!!

        Reply
    14. Meaghan says

      October 26, 2014 at 7:39 pm

      Finally! A person out in the Land of Blog who likes their chili like I do! Thick, spicy, and full of beans and bits of corn! My family prefers bean-less chili and I just think I'm eating bar-b-que'd hamburger with a spoon and some cheese! Can't wait to try this this winter! Pinning!

      ~Meaghan

      Reply
      • Lindsey says

        October 26, 2014 at 10:06 pm

        Haha! You are spot on! Beanless chili is the pits. It is just like bbq'd hamburger. Plus I feel like the beans push it over the edge of "healthy" so that I can eat more sour cream and cheese...hmmm that is probably not sound thinking. whatever. I hope you do try it!

        Reply
    15. Jessica @ Sweet Menu says

      October 26, 2014 at 6:59 pm

      Oh i love homemade chilli, this looks wonderful! Love chipotle too. Your photos are so good, makes this meal look so tempting!

      Reply
      • Lindsey says

        October 26, 2014 at 10:39 pm

        Thanks, Jessica!!! I've been really working on my photo editing skills and I think it has helped. 🙂

        Reply
    16. Rachel @ Bakerita says

      October 26, 2014 at 6:39 pm

      This sounds stick-to-your-ribs delicious, and I love that you lightened it up! I'm super curious about your special ingredients too - totally need to try this. Pinned!

      Reply
      • Lindsey says

        October 26, 2014 at 10:38 pm

        Thanks, Rachel! I love me some chipotle and maple! I hope you do try it!

        Reply
    17. Gayle @ Pumpkin 'N Spice says

      October 26, 2014 at 4:35 pm

      I love finding new variations of chili, Lindsey! And I could never get sick of it, so keep 'em coming! This chipotle chicken version sounds mouthwatering! I love that you added maple syrup to this, too. Yum!

      Reply
      • Lindsey says

        October 26, 2014 at 4:53 pm

        It sounds like you love chili as much as me!

        Reply
    18. Josephine says

      October 26, 2014 at 12:27 pm

      I made the quinoa roasted vegetable salad last night for dinner, and it was DELICIOUS!! Loved the recipe!! I will make this one a lot. The salad dressing was marvelous. Thank you!

      Reply
      • Lindsey says

        October 26, 2014 at 1:47 pm

        I am sooooo glad you liked it! I LOVE it! Especially the dressing. Now that Randy is back, I don't make it nearly as often because he doesn't like to eat the same thing every night for months on end...even if it is delicious. 🙂

        Reply
    19. Shashi @ RunninSrilankan says

      October 26, 2014 at 7:07 am

      I would never in a million years thought to add maple and cinnamon to chili to take down them fiery chipotle chilies in adobo sauce and other chilies! Brilliant lady! I preserve any extra chipotle chilies in adobo sauce - just like you do!!!! But I am way way less organized - for one, the bag isn't labelled and, two, I just hack off a frozen bit instead of soaking it in water - clearly I have lots to learn!

      Reply
      • Lindsey says

        October 26, 2014 at 1:46 pm

        Thanks, Shashi!! My husband initially turned up his nose at my desire to add maple syrup to the chili but ultimately he gave in. I tried hacking off some frozen chills but it was too hard so I just soak it for 5 minutes. I have to label my baggies and pyrex containers otherwise in 2 months I don't remember what is in them! Was that pasta sauce or plain diced tomatoes...hmmm...

        Reply
    20. Josephine says

      October 25, 2014 at 2:21 pm

      This looks great! As soon as the weather gets cold, I will make it. Bring on those healthy recipes - I am down 5 pounds going to those darn Weight Watcher meetings. Thank you!

      Reply
      • Lindsey says

        October 26, 2014 at 12:40 am

        Hooray for the 5 lbs! That's great! You know me...a little healthy, a little indulgence! It should be cooling off soon! So unseasonably warm!

        Reply

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