Sunday, March 1

Healthy Chipotle Chicken Chili with Crispy Spiced Tortillas

I love football. I love chili. Yet I never posted a chili recipe for the Super Bowl. That's just wrong.

So today I'm making up for it with my healthy, kickin' chipotle chicken chili. Chili is the perfect belly warmer on a raw March night. And this chipotle chicken chili will warm you from the inside out. It's tantalizing aromatic, sweet and spicy, creamy and rich, and --this is the best part -- it's healthy. Packed with lean protein and fiber rich beans and corn, this chili is filling without being fattening. Plus tomatoes and red bell peppers provide antioxidants which may just help you feel healthier too. Now who could complain about that?

chipotle chicken chili bowl


Healthy Kickin' Chipotle Chicken Chili with Crispy Spiced Tortillas


Enjoy rich and spicy chili without the guilt. This chili is packed with lean protein, belly-filling fiber, and antioxidant rich tomatoes and red bell peppers. It's even better with warm and crispy spiced tortillas.

Makes 6-8 servings
Print recipe only here.

Chili:
2 tablespoons canola oil
1 large yellow onion, finely diced
1 1/2 pound boneless, skinless chicken cutlets, cut into 1-inch pieces
1 large red bell pepper, diced
1 (15 oz) can corn kernels, drained
2 (15 oz) can black beans OR 1 (15 0z) can black beans and 1 (15 oz) can red beans, drained
2 (28 oz) cans diced tomatoes with juices*
juice of half a lime (about 2 teaspoons)
1/4 cup light brown sugar
4 chipotle chilis in adobo sauce, finely chopped (use fewer chilis for less heat and extra chilis for more heat)**
1/4 cup finely chopped fresh cilantro
1 avocado, diced and sprinkled with lime juice
shredded cheddar or Monterey Jack cheese, optional
low-fat sour cream, optional

Seasoned Tortillas
4 (6-inch) whole wheat tortillas (low-carb or half corn/half wheat are good substitutes)
non-stick cooking spray
Mexican seasoning of your choice, such as fajita spices, chipotle chili powder, Mexican oregano, cumin and/or cayenne pepper


In a large pot over medium-high heat, warm canola oil. Add onions and saute until translucent and lightly browned, about 5 minutes. Add chicken and saute until lightly browned, about 10 minutes. Add red bell pepper; cook for 5 minutes. Add corn, beans, tomatoes, lime juice, brown sugar, and chipotle chilis in adobo sauce; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until desired level of thickness is reached. Cook longer if you like your vegetables softer. Stir in the fresh cilantro, and adjust seasonings to your taste.

Top individual servings with diced avocado, chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Leftover chili will last up to 1 week if refrigerated in an air-tight container.

For the spiced tortillas, place a large non-skillet over medium-high heat. Spray both sides of a tortilla with cooking spray and sprinkle with spices. Place in the hot pan for about 1 minute per side, or until crisp. Repeat with remaining 3 tortillas. Cut each tortilla into quarters, and serve alongside bowls of chili.

*Note: This is a rather soupy chili. If you prefer a thicker chili, then use fewer tomatoes; if you prefer it really soupy, then add an extra 1/2 cup water.
**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.

You might also like:

The Southwest Hamburger





Fish Tacos





Chicken, Jalapeno and Cheddar Quesadillas




Save This Page on Del.icio.us

36 comments:

Katie @ goodLife {eats} said...

mmmm that looks REALLY good! I really like a good chicken chili - red or white. I'll have to try this one.

LyB said...

I love to make chicken chili, it's just a nice change from the regular beef chili. This one sounds great and the seasoned tortillas are a wonderful idea too.

Heather said...

sounds delicious! i just love chili, and also agree the best part of it is that it can be so healthy! i hate the ones that are just pounds of beef - I really like adding lots of veggies, beans and other good stuff to chili. so many flavors! yours looks delicious!

ChichaJo said...

This looks and sounds SO good! I love anything with chipotle in it! :)

Rosa's Yummy Yums said...

How colorful and flavorful! A magnificent dish! the kind of food I crave...

Cheers,

Rosa

Maris said...

I love chicken in chili but I've never tried chipotle! Sounds great and I agree, perfect for a raw March night.

MeetaK said...

i really enjoy a good chicken chili however sometimes it does get to be on the dry side. this looks lovely and colorful and i am sure the smoky chipotle flavor brings out the best!

Elyse said...

Mmm, I love making healthy chilis. They are so satisfying and warming. I love to add a bit of pureed pumpkin to mine.

Looking at these pictures, I know your chili is a recipe I've got to try. It looks oh-so-good!

Passionate About Baking said...

I really dig this Susan. This chicken version is more like what we'd like. I've got to try this soon to get my lad to eat some beans...YUM!!

Culinarywannabe said...

Considering that we have got a few inches of snow last night - this chili is sounding right up my alley!

Kara said...

I've loved your chilis... I think I may try this in the slow cooker so my meat will end up shredded (i.e. not as pretty as yours) but I bet still delicious. YUM!

Anonymous said...

Wow, what a great recipe, and on the day of what the Weather Channel is calling the winter's worst storm. Are you psychic?

glutenfreeforgood said...

We all seem to have a version of chicken chili. Yours looks awesome. I love the idea of adding chipotle chiles, they have a subtle smokey-type flavor that I imagine is great with these other ingredients.

Melissa

Michelle said...

I don't think I could ever get enough chili! Chicken chipotle sounds awesome, thank you for the recipe! I've been making some chili variations myself http://doesabodygood.blogspot.com/2009/01/recipe-that-works-for-you.html

StickyGooeyCreamyChewy said...

Looks delicious! A perfect dish for the chilly weather we're having here. I love those chilis in adobo sauce. I pop them in lots of things!

♥Rosie♥ said...

Susan this looks SO delicious! Great comfort food and also wonderful as a warming dish in the cold weather :0)

Rosie x

The Italian Dish said...

This is the kind of chili I like. I'm "clipping" this recipe.

Annie said...

I have still yet to make a chili. But if I ever do, yours will probably be the one! Looks great :)

Kim-free classified posting said...

I love chili and I love this recipe that you shared in your site.Looks so easy to do and so easy to finish everything after cooking.

Half Baked said...

I love chicken chili. Thanks for this slimmed down version! It looks delicious

Sweetie Pie said...

I am a fan of all things chipotle. This sounds so cozy and yummy!

Bellini Valli said...

This sounds so delicious Susan!!

CabotJen said...

I love the idea of the crispy, seasoned tortillas with this chili. It all sounds fantastic!!

Ivy said...

I have never tried chipotle but the whole dish looks beautiful with all those colours and very healthy.

Lynda said...

I'll be trying this soon! I looks so fresh and healthy, not to mention delicious!

Lynda at TasteFood said...

Perfect for a rainy day - now I know what to make for dinner!

Lori Lynn said...

Really like your idea for spiced tortillas!
LL

Susan from Food Blogga said...

katie-Thanks! I'm glad you like it.

lyb-They're great for dunking.

heather-Comfort food that's healthy. You just can't beat it.

joey-Me too!

rosa-Thank you so much!

maris-It really makes the dish.

meeta-Yeah, I can see that since it doesn't have the fat of beef.

elyse-Pureed pumpkin. Yum! I make a pumpkin and black bean veggie chili, but I should try with the meat too.

deeba-He'll eat them in this, I'm sure! :)

cwannabe-Stay warm!

kara-I love when it's all tender and shredded. Mmmm....good.

anonymous-Well my bad knee predicts rain. ;)

melissa-I've got to see some of the other them.

michelle-You can never have too much chili.

susan-I love them too.

rosie-thanks a bunch!

italian dish-Yay! I'm happy to hear that.

annie-Are you kidding? You've got to make chili! Like right now! ;)

kimfree-Is really is easy. Plus it makes great leftovers

paula-You're quite welcome.

sweetiepie-It is cozy and yummy. I swear. :)

val-Thanks, hon!

cabotjen-I just love the tortillas all by themselves!

ivy-It's a singular flavor that I just adore.

lynda-I hope you enjoy it.

lynda-You'll stay warm and dry. :)

lorilynn-They're sooo good. :)

Helene said...

I love your healthy recipes. You are so inspiring.

Manggy said...

healthy food + a ton of spice = loooove :) It's so hard to find! In restaurants it's usually some spicy but creamy sauce, ugh! I'm glad you posted this (and I don't really care about the Superbowl so I don't mind the tardiness :P )

Ivy said...

Susan I have something for you.

T.W. Barritt at Culinary Types said...

This is so good, and really the perfect type of pantry meal, since you can keep so many of the ingredients on hand. Chipotle is just the best!

MyKitchenInHalfCups said...

So sorry Susan, some of my rss feeds have been misbehaving lately and yours seems to have been one. I've refreshed it.

Love this chili with chipotle and cilantro and black beans. The last one I made with homminy instead of yellow corn for a change.

Lynda said...

This looks so fresh, healthy and delicious!

Cris said...

I never had chicken chili and we love chili here... thanks for this recipe!

Susan from Food Blogga said...

helene-Thank you!

Mark-Don't care for the Superbowl? WHAT?! ;)

ivy-Thank you! :)

tw-I just love it in so many dishes.

tanna-No worries. :)

lynda-Thanks!

cris-I hope you give it a try then.

There was an error in this gadget