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This chipotle chili is packed with rich and smoky flavors, with spicy chicken sausage, hearty beans, chipotle peppers, and roasted tomatoes in a savory, comforting broth.
If you’re looking for an incredibly balanced chili, with notes of smokiness, sweetness, and tons of delicious flavor, this chili is for you. With a chef-tested blend of spices and a hint of maple syrup, this chili is comfort food at its best.
Serve chipotle chili with moist sweet cornbread, Mexican cornbread or an easy and gluten free spoon bread recipe. I have chili on a weekly rotation in my house. This chipotle chili with chicken, a red chili with ground beef, or a vegan chili are all great flavorful options.
Why you will love this chipotle chili recipe
- It’s elevated comfort food. Chili is one of the most well-loved comfort foods. This recipe makes the traditional chili recipe a bit more sophisticated while maintaining all of the hearty, delicious flavor chili is loved for. The smoky chipotle peppers are balanced by the sweet tomato and corn, while just a hint of maple syrup balances the spiciness of the chicken sausage.
- It has the perfect blend of spices. With a hint of warm, sweet cinnamon, a blend of chili powders, and vibrant paprika, the seasoning blend used in this recipe is deeply aromatic and has a wonderful depth of flavor.
- You can control the heat level. Whether you’re someone who loves hot food or someone who prefers things on the mild side, this dish can be customized to your tastes. For a hotter chili, add more chopped chipotles in adobo sauce. For a milder chili, substitute some of the chili powder with sweet paprika.
Professional tips for making smoky chipotle chili
- Taste for seasoning. One of the best tips I can give to improve your home cooking is to taste for seasoning as you cook. Adding salt throughout the cooking process allows the food to absorb that flavor rather than sitting on the surface of the dish.
- Be patient. Letting the chili cook low and slow is worth the wait. By letting the chili simmer for a longer period, the flavors will blend and develop in a way they would not over high heat.
- Mash some of the beans. For the best texture, mash some of the black beans that go into the chili. This will thicken the broth and give the chili a hearty texture.
Ingredients
- Onions: I recommend using yellow onions for this recipe. They are milder than white or red onions. You can also use sweet onions.
- Garlic: Be sure to use fresh garlic for this dish. You can also use jarred, chopped garlic stored in water. I don’t recommend replacing the garlic with garlic powder.
- Olive Oil
- Chipotle Peppers in Adobo Sauce: Make sure to buy chipotles packed in Adobo sauce. The sauce adds lots of smoky, spicy flavor to the final dish.
- Sausage: I like to use spicy chicken sausage for this recipe. It adds a bit of heat and makes the chili both savory and filling.
- Chicken: I use ground chicken for this recipe and my Healthy Chipotle Chorizo Chicken Tacos. I recommend using a variety that is not extremely lean, as ground chicken can become a bit dry.
- Beans: You will need both black beans and red kidney beans for this recipe. If desired, you can swap one of the cans of black beans for pinto beans.
- Tomatoes: I recommend using roasted diced tomatoes and their juice. They add more smoky flavor while imparting the sweetness of tomatoes.
- Corn
- Chicken Broth: I prefer to use low-sodium chicken broth for this recipe and for my Chipotle Chorizo Tacos. It allows you to taste for seasoning as you cook!
- Paprika: Paprika adds a smoky flavor and a beautiful red color to the overall dish. You can use either sweet, smoked, or spicy paprika depending on your preference.
- Chili Powder: You will use both ancho and regular chili powder in this recipe to build a complex, rounded flavor. If you can’t find ancho chili powder, add a bit more regular chili powder. While you’re at it, whip up a batch of Sweet and Spicy Wings!
- Cinnamon
- Maple Syrup: This is my secret ingredient. Maple syrup adds just the right amount of sweetness and depth to produce a balanced dish here and also in my Baked BBQ Chicken Breast.
- Kosher Salt
See the recipe card for full information on ingredients and quantities.
Variations
- Slow Cooker: To make slow cooker chipotle chili, follow the first 3 steps in the recipe above. Then add all of the ingredients to the crock pot and cook on low for 6-8 hours or on high for 4 hours.
- Instant Pot: To make Instant Pot chili, set the Instant Pot to sauté mode. Sweat the onions and garlic, add the chilis, and brown the chicken. Add all of the remaining ingredients and cook for about 20 minutes on high pressure then allow to naturally release.
- Different Meat: Instead of using chicken, you can use browned ground beef or ground turkey like in the best turkey chili recipe. Ground turkey is also delightful in my Juicy Turkey Burger Recipe!
- Vegetarian: You can omit the meat entirely for a vegetarian version of this dish.
How to Make
Use these instructions to make the perfect chipotle chili every time! Further details and measurements can be found in the recipe card below!
Step 1: 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 translucent.
Step 2: Add the minced chipotle peppers and cook for a few minutes to mingle the flavors.
Freeze the leftover chipotles in adobo in a small zip-top plastic bag. When ready to use, drop the bag in warm water until it is still icy but the peppers have separated. Remove what you need and place the rest back in the freezer.
Step 3: Add the ground chicken and sausage and brown until all the chicken has been cooked. While the chicken is browning, mash one of the cans of black beans.
Step 4: Add all the remaining ingredients. Simmer over low heat for 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.
You can use either fresh corn or frozen corn here. Both have excellent flavor and texture.
Step 5: Serve with cornbread, sour cream, and sharp cheddar cheese.
Top your finished chili with some shredded cheese and freshly chopped cilantro for the most inviting presentation.
Chef Lindsey’s Recipe Tip
If you have the time, you can add so much flavor to your chili if you make your own homemade chicken broth. The use of fresh aromatics and the gelatin produced by the chicken bones create a rich, flavorful broth that is unlike anything you can buy at the store.
Frequently Asked Questions
Store leftover chili in an airtight container in the fridge for 3 to 4 days. You can also freeze this chili. Allow the dish to cool completely, transfer it to a freezer-safe container, then freeze for up to six months.
I recommend serving this southern cornbread or these johnny cakes. This chili is excellent topped with a bit of freshly grated, melty cheese, a spoonful of sour cream, and some chopped fresh cilantro or green onions.
You can. When using dried peppers, you will need to rehydrate them in a bowl of boiling water or broth. You will not have the adobo sauce from the canned chilis, so I recommend either adding some chipotle-flavored hot sauce, barbecue sauce, or ancho chili powder to replicate that taste.
Add chili in a Dutch oven or saucepan, then reheat over medium heat until warmed through.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Chipotle Chili
Ingredients
- 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 oz 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
- 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
- kosher salt to taste
Instructions
- 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 translucent.
- Add the minced chipotle peppers and cook for a few minutes to mingle the flavors.
- Add the ground chicken and sausage and brown until all the chicken has been cooked. While the chicken is browning, mash one of the cans of black beans.
- Add all the remaining ingredients. Simmer over low heat for 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.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed soup & stew recipes!
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.
Doesn’t it!?!? Of course you like to add a bit more kick. Of course. 🙂
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!
Thanks, Kelly. What can I say? Sometimes it’s just too hard to resist throwing it all in!
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!
For truth. Why not?! It doesn’t taste like maple but it calms some of the heat.
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.
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…
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
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!
I like the maple syrup addition! I prefer beans in my chile too!
Thanks, Laura!
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!
Booo to wasting! You probably just use the whole can of peppers! Heat lover!
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!
You absolutely should, Annie! I don’t mind making chili because it’s super easy!