This is a ground chicken chili built around chipotle chili powder and two kinds of beans — black and kidney — in a tomato base. It comes together in about 30 minutes and gives you a genuinely filling, high-protein meal without much cleanup. The smokiness does the heavy lifting on flavor, so you’re not missing anything by skipping bacon.
Before you start
Two things matter here. First, brown the ground chicken properly — spread it in the pan, leave it alone for a minute or two, and let it get some color before breaking it up. Pale, steamed meat won’t give you the same depth. Second, add your chipotle chili powder and other dried spices directly to the hot pan after the onion softens, before any liquid goes in. Thirty seconds of dry-blooming in the residual fat wakes up the spices in a way that stirring them into the broth later simply doesn’t. Ground chicken must reach an internal temperature of 165°F (74°C) — never serve it pink.
Shopping notes
- Chipotle chili powder: This is not the same as regular chili powder or smoked paprika. It’s ground dried chipotle pepper — smoky and genuinely hot. Most large grocery stores carry it in the spice aisle. McCormick makes a widely available version. Don’t substitute regular chili powder; you’ll lose the defining flavor of this dish.
- Canned black beans and kidney beans: Drain and rinse both. The canning liquid is starchy and salty and will muddy the chili if you pour it straight in.
- Ground chicken: Ground turkey works as a straight swap. Ground beef or lamb will make a richer, heavier chili — still good, but a different result. For a vegetarian version, replace the meat with a third can of beans or diced zucchini and add a splash of soy sauce for some savory depth.
- Fresh jalapeños: Optional but they add a sharper, brighter heat than the chipotle alone. Skip them if you want smokiness without serious fire.
Storage and reheating
Refrigerate leftovers in a sealed container within two hours of cooking. They keep well for up to four days, and the flavor genuinely improves overnight as the spices settle in. To reheat, add a splash of water or chicken broth to loosen the chili before warming it on the stovetop over medium-low heat, stirring occasionally — it thickens considerably in the fridge. For freezing, portion into airtight containers or zip bags and freeze for up to three months. Thaw overnight in the fridge before reheating. Skip the garnish when freezing portions — not worth the extra dish.
What can go wrong
- Chili tastes flat or one-dimensional: This usually means the spices weren’t bloomed or the chili didn’t simmer long enough for the flavors to come together. A squeeze of lime juice and a pinch of salt stirred in at the end can rescue a flat pot.
- Too thick and scorching on the bottom: Ground chicken releases less fat than beef, so the chili can catch if the heat is too high. Keep it at a gentle simmer and stir every few minutes. Add a few tablespoons of water or broth if it tightens up too fast.
- Beans turning mushy: Canned beans are already fully cooked. If you simmer the chili hard for a long time, they’ll break down. A moderate simmer of 15–20 minutes is enough — you want them to hold their shape.
- Overwhelming heat that can’t be dialed back: Chipotle chili powder varies in intensity by brand, and jalapeños add unpredictable heat. If the finished chili is too hot, stir in a spoonful of sour cream directly into the pot, or serve with plenty of shredded cheese — both cut the burn without watering down the flavor.
- Watery, thin texture: This happens if the tomatoes are very liquid or the lid was left on during simmering. Cook uncovered for the last 10 minutes to let excess moisture evaporate and the chili thicken naturally.
Fiery Two Bean Chipotle Chili Recipe
Ingredients
2 pounds ground beef (minced beef)
2 tablespoons olive oil - extra virgin
1 medium yellow onion - chopped
3 cloves garlic - chopped
1 medium red pepper (red capsicum) - chopped
2 medium jalapenos - seeded and chopped
1 handful carrots - chopped
1 can black beans - drained and rinsed
1 can red kidney beans - drained and rinsed
½ cup vegetable stock (vegetable broth or vegetable bouillon)
14 ounces tomato - organic fire-roasted and chopped
1 tablespoon chili flakes (chilli flakes in British English)
1 teaspoon cumin
½ teaspoon salt
1 cup cheddar cheese - shredded
Instructions
- Start by adding olive oil to your dutch oven.
- Add onion, garlic, bell pepper, jalapeno, carrot and corn and saute for about 5 minutes. Then, add beef.
- Add chipotle powder, cumin, and salt and stir for a few minutes. Add broth or beer to deglaze the pot. Let it simmer for a few minutes.
- Add in the beans and fire-roasted tomatoes and bring to a boil. Turn it to low for about 60 minutes. Sometimes I’ll let it simmer for an hour or more on a cold day.
- I like to serve 1 cup of chilli over 1/4 to 1/2 cup of brown rice or quinoa and top with shredded cheese. You could serve it with shredded cheese and sour cream to cut back on carbs.
Nutrition
Frequently asked questions
Can I use ground beef instead of ground chicken?
Yes — ground beef works well and produces a richer, heartier chili. Cook it to 160°F (71°C) and drain excess fat after browning so the chili doesn’t turn greasy.
How do I make this a complete meal without any sides?
The combination of ground chicken, black beans, and kidney beans already delivers a solid amount of protein and fiber in one bowl. If you want more substance, stir in a cup of frozen corn in the last five minutes — it adds carbohydrate and bulk without another pot.
Is this chili actually very spicy, and can I control the heat?
It runs hot, especially with jalapeños included. To dial it back, skip the fresh jalapeños and reduce the chipotle chili powder by half — you’ll keep the smokiness but lose most of the fire.
Can I make this in a slow cooker?
You can, but brown the ground chicken in a skillet first and bloom the spices before transferring everything to the slow cooker. Skipping that step produces noticeably blander chili. Cook on low for 4–5 hours or high for 2–3 hours.
What toppings actually add something useful rather than just looking good?
Sour cream and shredded cheese both serve a real purpose — they temper the heat and add fat that rounds out the spice. Chopped cilantro adds brightness if you like it, but it’s purely optional and won’t change the eating experience much.
Try these next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Chicken Macadamia Sausage Rolls
- Andean Chicken Potato Locro
