Pioneer Woman Chipotle Chicken Chili Recipe

This Pioneer Woman Chipotle Chicken Chili is a smoky and hearty recipe, which is made with tender chicken and chipotle peppers. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.

Pioneer Woman Chipotle Chicken Chili Ingredients

• 2 tbsp. Olive Oil
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 2 lb. Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
• 1 bottle (12 Ounce Bottle) Good Beer
• 1 can (14 Oz. Size) Diced Tomatoes
• 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
• 1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
• 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
• 1 tbsp. Chili Powder
• 1 tbsp. Ground Cumin
• 1 tsp. Salt, More To Taste
• 1/4 c. Masa Harina
• 1 Lime, Juiced
• Sour Cream, For Serving
• Grated Sharp Cheddar Cheese, For Serving
• Cilantro, For Serving
• Lime Wedges For Serving

How To Make Pioneer Woman Chipotle Chicken Chili

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and cook for 2-3 minutes, until the onions begin to soften.
2. Brown the Chicken: Add the diced chicken to the pot and cook until it is lightly browned on all sides.
3. Deglaze and Simmer: Pour in about three-quarters of the beer, scraping the bottom of the pot to release any flavorful bits. Add the diced tomatoes, minced chipotles, pinto beans, black beans, kidney beans, chili powder, cumin, and salt. Stir everything to combine. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 1 hour.
4. Thicken the Chili: In a small bowl, whisk the masa harina with the remaining quarter of the beer until it forms a smooth paste. Stir this paste into the chili along with the fresh lime juice.
5. Finish and Serve: Continue to cook the chili, uncovered, for another 10 minutes, stirring occasionally, until it has thickened. Serve hot with your favorite toppings like sour cream, grated cheese, cilantro, and extra lime wedges.

Recipe Tips

• How to control the spice level? The heat comes from the chipotle peppers in adobo. For a milder chili, use only one or two peppers and scrape the seeds out. For a spicier chili, add more peppers or a spoonful of the adobo sauce from the can.
• What is masa harina and why use it? Masa harina is a traditional flour made from corn that has been treated with lime. It’s used here as a thickener and adds a subtle, authentic corn flavor that complements the chili beautifully.
• What kind of beer is best for chili? A medium-bodied beer like a lager or a pale ale works well. It adds a depth of flavor to the chili base without being overpowering. Avoid very dark beers like stouts or very hoppy IPAs unless you know you like their strong flavor in cooking.
• Can I make this ahead of time? Absolutely. Chili flavors meld and deepen over time, so it’s often even better the next day. Simply cool, refrigerate, and reheat gently on the stovetop.

What To Serve With Chipotle Chicken Chili

This hearty chili is a meal in itself, but it’s perfect with classic pairings.

• Warm cornbread or corn muffins
• Tortilla chips for dipping
• A simple side salad
• Fluffy white rice

How To Store Chipotle Chicken Chili

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This chili freezes very well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chipotle Chicken Chili Nutrition Facts

• Calories: 597 kcal
• Protein: 45g
• Fat: 18g
• Carbohydrates: 55g
• Fiber: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Hasselback Chicken Recipe
• Pioneer Woman Chicken Sausage And Gnocchi Recipe

Pioneer Woman Chipotle Chicken Chili Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

597

kcal

A hearty and smoky one-pot chili made with tender chicken, three types of beans, and a rich chipotle-beer broth.

Ingredients

• 2 tbsp. Olive Oil

• 1 Onion, Diced

• 4 cloves Garlic, Minced

• 2 lb. Chicken Breasts, Diced

• 1 (12 oz) bottle Beer

• 1 (14 oz) can Diced Tomatoes

• 3 Chipotle Peppers in Adobo, Minced

• 1 can each Pinto, Black, and Kidney Beans

• 1 tbsp. Chili Powder

• 1 tbsp. Ground Cumin

• 1 tsp. Salt

• 1/4 c. Masa Harina

• 1 Lime, Juiced

• Toppings: Sour Cream, Cheddar, Cilantro, Lime Wedges

Directions

• Sauté onion and garlic in olive oil in a large pot until soft.
• Add diced chicken and cook until lightly browned.
• Pour in ¾ of the beer, then add tomatoes, chipotles, all three beans, chili powder, cumin, and salt.
• Cover and simmer for 1 hour.
• Mix masa harina with the remaining beer to form a paste. Stir the paste and lime juice into the chili.
• Cook uncovered for 10 more minutes to thicken.
• Serve hot with desired toppings.

Notes

• Adjust the number of chipotle peppers to control the heat level to your preference.
• Using masa harina paste is the key to thickening the chili and giving it a classic texture.
• Customize your bowl with plenty of toppings like cheese, sour cream, and fresh cilantro.
• Choose a good-quality beer that you enjoy drinking, as its flavor will come through in the chili.