Is it cold where you live? Cause let me tell you, it is COLD here.

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Currently I am in my flannel pajamas, knee-high socks, heaviest, warmest sweater + down puffy coat + cozy slippers that go all the way up to my ankles, oh and my hat and gloves too.

Then I have proceeded to wrap myself in my down blanket. I can barely move my arms to type.

Yeah, it is that cold.

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It is not that the temperature is actually that cold (we have had a lot colder).

Nope.

It’s the the wind. It is vicious I tell you, vicious. It just makes everything feel so cold and then there is that fact that the sun has not peeped out once today. For Colorado this is very unusual and it makes for an extra chilly day!

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Now, I hate to get all cheesy on you guys because really who likes a cheese ball? Well, unless it is one of the Buffalo Fried Goat Cheeses that I made the other week. in that case, I love um! But I just got to say it, a chilly day calls for a big old pot of hot chili – topped with plenty of… cheese!

I am sorry, I had to (I really do hate cheesy lines – really).

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This soup gets a nice smoky flavor from the chipotle chiles and smoked paprika. Then there is the chocolate.

Yeah, I added just a tiny bit of chocolate to my chili. It’s a secret! Not really, but it adds depth and richness to the chili that you would not expect. It sets it apart from all the rest. It’s healthy, hearty, super quick and oh so easy!

Make it today, make it tomorrow, or hey make it on Sunday for that Football thing. What’s it called again?

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Smoky Chipotle Chocolate Chicken Chili.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 Servings
Calories Per Serving: 343 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 tablespoon olive oil
  • 1 whole large onion diced
  • 3 cloves garlic chopped
  • 3 pounds cooked chicken breast shredded, about 1 1/2
  • 4 teaspoons ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 3 tablespoons brown sugar
  • ½ teaspoons garlic powder
  • 2 in chipotle chilies adobo sauce
  • 1 teaspoon adobo sauce
  • 6 cups chicken broth
  • 1 ounce can fire roasted diced tomatoes 28- Size
  • 2 ounce cans pinto beans or black beans optional, 15-
  • 1 Ounce can diced green chiles 4 Size
  • 1 tablespoon dark chocolate unsweetened cocoa powder
  • salt and pepper to taste
  • ½ cups grated cheddar cheese optional for topping
  • ¼ cups chopped fresh cilantro optional for topping
  • sliced green onions optional for topping

Instructions

  • Heat a large dutch oven or soup pot over medium heat. Add a tablespoon of olive oil to the pan and then add the onion and garlic. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
  • Add the chicken, ancho chili powder, smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, chipotle chilies and adobo sauce to the pot and continue to cook for an additional 10 minutes covered so that the chicken gets infused with the aromatics and the spices.
  • Stir in the chicken broth, diced tomatoes, beans (if using), and green chiles. Stir in the dark chocolate cocoa powder. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
  • For serving, pass the cotija cheese and chopped cilantro for topping as desired.
  • This is great with beer bread and a salad.

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Oh, yeah the Super Bowl. This, for sure, is Super Bowl food!

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Comments

  1. Hi! I have a question about the recipe:
    When you say: 1 ounce can fire roasted diced tomatoes 28- Size.
    Is it only 1 ounce or is it 1 28 ounce can?
    Same for the two ingredients below! If you could get back to me by Friday that’d be great!

    Thank you so much; really love all your recipes!

    1. Hey Sam,
      Sorry for the confusion, you will want to use 1-28 ounce can of roasted diced tomatoes, 2-15 ounces cans of beans, and 1-4 ounce can of chilies. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah! I would roast the chicken breast at 400 degrees with olive oil, salt and pepper for 18-25 minutes, depending on the size of your breast. You can also cook the chicken in the instant pot if you have one. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  2. I have been making this chili for a few years and still never tire of it- SO. GOOD. It’s definitely my go to and everyone that has tried it loves it and asks for the recipe. I always use a rotisserie chicken (so easy) and let it simmer on the stove for a few hours- because what chili isn’t better after all the flavors meld together for a bit? Delicious every time! Thanks Tieghan!

  3. I made this for the chili competition at work today and won 2nd place. If you make it in an Instant Pot, reduce the amount of liquid. Eat it right away, as it lost some of the depth of flavor and smokiness after standing in a Crock-Pot all morning.

  4. This sounds amazing! Thank you for sharing at last week’s week’s All My Bloggy Friends 🙂

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