Southwest Chicken Chili
This easy Southwest Chicken Chili Recipe is smoky and delicious, with a variety of peppers, corn, and more. Perfect as a campfire meal!
Servings: 6 Generous Servings
Calories: 470kcal
Equipment
- Large Pot or Dutch Oven
- Blender, Food Processor, or Immersion Blender
Ingredients
- 3 Bell Peppers - Whatever colours you like
- 2 Large Poblano Peppers or 3 smaller ones
- Olive Oil or Nonstick Cooking Spray
- Salt and Ground Black Pepper
- 1 cup Chicken Broth
- 1 Large Onion Peeled and chopped
- 2 lbs Ground Chicken
- 2 Celery Ribs sliced
- 5 Garlic Cloves Peeled and pressed/minced
- 1 Can Chipotle Peppers in Adobo Sauce finely chopped
- 2 Cans Black Beans ~15oz each Drained
- 1 can Corn Drained
- 1 Can Tomato Sauce 23-30 oz, Drained
- 2 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 2 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
Instructions
- Get a good fire going, set a grate over it.
- Seed the peppers, cut into large pieces. Toss with a bit of Olive oil (or spray both sides with nonstick spray), sprinkle with a bit of salt and pepper.
- Working in batches, cook pepper pieces over your fire until the peppers are soft and skin is charred.
- Remove from heat and allow to cool. If you’d like to, gently peel off the pepper skin while still warm - we don’t bother.
- Once cool enough to handle, chop into smaller pieces. Blend with the chicken broth in a food processor or blender, or use an immersion blender to break it down into a chunky sauce. Set aside.
- Drizzle a little oil in a large pot, add onion. Cook - stirring often - until onion pieces start to brown.
- Add ground chicken to the pot. Using a wooden spoon or silicone spatula to break up the meat, cook until browned all over.
- Add celery, garlic, and as much of the chopped chipotle peppers as you’d like. Continue cooking, stirring frequently, until celery is translucent and chipotles are fragrant.
- Add beans, corn, tomato sauce, and the spices, stir well to combine.
- Continue cooking until everything is warmed up, season with salt and pepper, to taste.
- Simmer for 20 minutes, then remove from heat.
Notes
Serve hot, and/or cool to room temperature before storing in an airtight container. We’ll usually use a large freezer baggie.
Leftover southwest chicken chili will keep for 3 days in the fridge, or several months in the freezer.
Nutrition
Calories: 470kcal | Carbohydrates: 51g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 784mg | Potassium: 1894mg | Fiber: 14g | Sugar: 12g | Vitamin A: 3873IU | Vitamin C: 122mg | Calcium: 97mg | Iron: 7mg
