Sweet and Smoky Maple Chipotle Chicken Chili

Why You’ll Love This Recipe

• Sweet-smoky flavor balance: gentle heat from chipotle and a cozy hint of maple sweetness the whole family can enjoy.
• Hearty yet light: packed with lean shredded chicken and white beans for a filling but not heavy bowl of chili.
• Weeknight-friendly: uses cooked chicken (rotisserie works great) and pantry staples for an easy, comforting dinner.
• Flexible: simple to make milder or spicier, and easy to adapt for slow cooker, leftovers, and meal prep.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, 1 lime, fresh cilantro, green onions (for topping)
• Dairy: Sour cream or plain Greek yogurt, shredded cheddar or Monterey Jack cheese (optional toppings)
• Pantry: Olive oil, chipotle peppers in adobo sauce, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, 1 can fire-roasted diced tomatoes (14.5 oz), 2 cans white beans (15 oz each), low-sodium chicken broth, pure maple syrup, cooked shredded chicken (rotisserie or leftover), tortilla chips or cornbread (for serving, optional)

Full Ingredients

For the Maple-Chipotle Chicken Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (use 1 for mild, 2 for medium heat)
• 1 tbsp adobo sauce (from the chipotle can)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (14.5-oz) can fire-roasted diced tomatoes with their juices
• 2 (15-oz) cans white beans (cannellini or Great Northern), drained and rinsed
• 3 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (about 1 1/2 lb; rotisserie or leftover chicken works well)
• 3 tbsp pure maple syrup, plus more to taste
• 1 tbsp fresh lime juice (about 1/2 lime)

Optional Toppings & Serving Ideas

• Sour cream or plain Greek yogurt
• Shredded sharp cheddar or Monterey Jack cheese
• Chopped fresh cilantro
• Sliced green onions
• Lime wedges
• Crushed tortilla chips or warm cornbread on the side

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic. Finely chop 1–2 chipotle peppers from the can and measure out 1 tablespoon of the adobo sauce. Drain and rinse the white beans thoroughly. If you are starting with whole cooked chicken, remove skin and bones (if any) and shred the meat into bite-size pieces using two forks. Have all your spices measured and ready to go; once you start cooking, things move quickly.

Step 2: Sauté the aromatics

In a large, heavy-bottomed pot or Dutch oven (at least 5 quarts), heat the olive oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, about 5–7 minutes. If they start to brown too quickly, reduce the heat slightly. This step builds a sweet, savory base for the chili, so do not rush it.

Step 3: Build the smoky spice base

Add the minced garlic to the pot and cook for 30 seconds, stirring frequently, until fragrant. Stir in the minced chipotle peppers, adobo sauce, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, to lightly toast the spices and wake up their flavors. The mixture should smell deeply smoky and aromatic.

Step 4: Add tomatoes, beans, and broth

Pour in the can of fire-roasted diced tomatoes with all their juices. Add the drained and rinsed white beans and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low and cook for about 10 minutes to let the flavors start to come together.

Step 5: Stir in the shredded chicken and simmer

Add the shredded chicken to the pot and stir to distribute it evenly. Continue to simmer, uncovered, for 15–20 minutes, stirring occasionally. The chili should thicken slightly as the beans soften and the broth reduces. If it seems too thick at any point, add a splash of additional broth or water. If it seems too thin, let it simmer a bit longer uncovered to reduce.

Step 6: Finish with maple and lime

Turn the heat down to low. Stir in the maple syrup and lime juice. Start with 3 tablespoons of maple syrup; taste the chili and add up to 1 more tablespoon if you prefer it a bit sweeter. The goal is a gentle sweetness that balances the smoky heat from the chipotle, not a sugary chili. Taste and adjust seasoning with more salt, pepper, or an extra spoonful of adobo sauce if you want more kick. Let the chili rest off the heat for 5 minutes to settle.

Step 7: Serve with toppings

Ladle the maple-chipotle chicken chili into bowls. Add your favorite toppings: a small dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, a handful of chopped cilantro and sliced green onions, and a squeeze of fresh lime. Serve with crushed tortilla chips or a slice of warm cornbread for dipping. Enjoy hot.

Pro Tips

• Control the heat: Start with 1 chipotle pepper for a family-friendly level of spice. You can always add more minced chipotle or adobo sauce at the end if you want extra heat.
• Use real maple syrup: Pure maple syrup (not pancake syrup) gives the clean, subtle sweetness that makes this chili special. Add it at the end so the flavor stays bright.
• Adjust the thickness: For a thicker chili, lightly mash a few beans against the side of the pot with a spoon and simmer uncovered. For a thinner, soupier bowl, add extra broth a little at a time.
• Rotisserie shortcut: A store-bought rotisserie chicken makes this recipe especially quick. Shred the meat while the veggies sauté to save time.
• Freeze leftover chipotles: Chipotle peppers in adobo often come in larger cans than you need. Freeze leftovers flat in a small bag and break off a chunk next time you make this chili.

Variations

• Slow Cooker Maple-Chipotle Chicken Chili: Sauté the onion, bell pepper, garlic, chipotle, and spices in a skillet as directed, then transfer to a slow cooker. Add tomatoes, beans, broth, and shredded chicken. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir in maple syrup and lime juice at the end, adjust seasoning, and serve.
• Vegetarian Version: Skip the chicken and use 2 extra cans of white beans plus 2 cups of diced sweet potato or butternut squash. Swap in vegetable broth. Simmer until the vegetables are tender and the chili has thickened.
• Extra Hearty Chili: Add 1 cup of frozen corn and 1 additional can of beans for an even chunkier bowl. You may want to add an extra 1/2–1 cup of broth to keep the consistency just right.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also microwave individual portions, stirring halfway through. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This chili actually tastes even better the next day, making it an excellent make-ahead option for busy weeks or meal prep.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 370 calories, 34 g protein, 39 g carbohydrates, 11 g fat, 9 g fiber, and 850 mg sodium (using low-sodium broth and beans). Actual values will vary based on specific brands, toppings, and portion sizes.