Look no further, we've got your new favorite Chicken Chili coming right up! Skip the ground beef and add in shredded chicken for a delicious Sunday supper that's packed with flavor. Whether you make this for your next tailgate, potluck, or weekend dinner, this chili is sure to be a hit!
Want to go all in? Get our Skillet Cornbread recipe here, perfect for topping off your bowl!
- 1/ 4 cup olive oil
- 2 small onions, diced
- 4 cloves of garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 2 large carrots, diced
- 5 stalks of celery, diced
- 2 green bell peppers, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 2 serrano chiles, minced
- 1 rotisserie chicken, shredded
- 1/ 4 cup chili powder
- 1 tablespoon cumin
- 1 cup dark beer, (if gluten free, replace with chicken stock or water)
- 2 chipotle peppers in adobo, roughly chopped, plus two tablespoons of adobo sauce
- 2 28 ounce cans diced tomatoes
- 1 14.5 ounce can stewed tomatoes
- 2 14.5 ounce cans red kidney beans, drained and rinsed
- 1 14 ounce can black beans, drained and rinsed
- Sour cream, for serving (optional)
- Shredded cheddar cheese, for serving (optional)
- Chopped cilantro, for serving (optional)
- 2 ounces dark chocolate, optional
Heat olive oil over medium-high heat in a large heavy-bottomed stock pot. Add onions and garlic and cook about 3 minutes, until the garlic is fragrant. Season with salt and pepper. Continue to cook onions and garlic until softened, about 5 minutes. Add carrots, celery, peppers and serrano chiles and season with salt and pepper. Cook until vegetables are tender, about 10 minutes.
Stir in the chili powder and cumin and cook until fragrant and the vegetables are coated in seasoning. Add beer and cook until the liquid is reduced by half, scraping up any brown bits from the bottom of the pan. Add chipotle, adobo sauce and tomatoes and bring to a boil. Stir in the beans and shredded chicken then reduce to low heat and simmer for 30 minutes. Just before serving, stir in 2 ounces dark chocolate until completely melted, if using.
Serve chili with sour cream, cheese and cilantro. Top with pieces of cornbread if desired.