Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 dried ancho chiles, stemmed and seeded
- 1 1/2 cups low-sodium chicken broth, divided
- 2 lb boneless, skinless chicken thighs, cut in 1-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 (28 oz) can crushed or diced tomatoes
- 2 (15 oz) cans white beans, drained and rinsed
- 2–3 tbsp honey, to taste
- 1 tbsp fresh lime juice
- Salt and black pepper
- Optional toppings: cilantro, sliced green onion, sour cream, shredded cheese
Do This
- 1. Soak ancho chiles in hot water 15 minutes, then blend with 1/2 cup broth until very smooth.
- 2. Season chicken with salt and pepper. Brown in hot oil in a large pot; remove to a plate.
- 3. In the same pot, cook onion until soft, then add garlic, cumin, smoked paprika, and oregano.
- 4. Stir in ancho purée, tomatoes, remaining broth, and browned chicken. Simmer 20 minutes.
- 5. Add white beans and honey. Simmer 10–15 minutes, adjusting honey and salt to taste.
- 6. Stir in lime juice. Thin with a splash of water or broth if needed.
- 7. Serve hot with desired toppings and crusty bread or rice.
Why You’ll Love This Recipe
- Balanced sweet-smoky flavor from ancho chiles and honey, with just a gentle heat.
- Hearty and comforting, yet lighter than many chilis thanks to lean chicken and white beans.
- Uses pantry staples plus a few special ingredients for a “restaurant-level” bowl at home.
- Flexible and make-ahead friendly: great for meal prep, potlucks, or cozy weeknight dinners.
Grocery List
- Produce: 1 large yellow onion, 5 cloves garlic, 1 lime, fresh cilantro, green onions (optional)
- Dairy: Sour cream or plain Greek yogurt (optional garnish), shredded Monterey Jack or cheddar (optional)
- Pantry: Dried ancho chiles, olive oil, low-sodium chicken broth, canned crushed or diced tomatoes (28 oz), canned white beans (2 × 15 oz; cannellini or Great Northern), honey, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, bay leaf (optional)
Full Ingredients
Main Chili
- 3 dried ancho chiles, stems and seeds removed
- 1 1/2 cups low-sodium chicken broth, divided
- 2 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 5 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano (Mexican oregano if available)
- 1 bay leaf (optional but nice for depth)
- 1 (28 oz) can crushed or diced tomatoes
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2–3 tbsp honey, to taste (start with 2, add more if desired)
- 1 tbsp fresh lime juice (about 1/2 lime), plus more to taste
- 1 tsp kosher salt to start, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/2–1 cup water, as needed to adjust thickness
Optional Toppings and Serving Ideas
- Fresh cilantro leaves, chopped
- Sliced green onions
- Sour cream or plain Greek yogurt
- Shredded Monterey Jack or sharp cheddar cheese
- Crumbled tortilla chips or warm tortillas
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Prepare the ancho chiles
Remove the stems and shake out the seeds from the dried ancho chiles. Tear them into large pieces and place them in a heatproof bowl. Pour enough just-boiled water over the chiles to fully submerge them (about 2 cups). Place a small plate on top to keep them submerged if needed. Let the chiles soak for 15 minutes, or until very soft and pliable.
Once softened, drain the chiles and discard the soaking water. Add the chiles to a blender with 1/2 cup of the chicken broth. Blend on high until completely smooth, 30–60 seconds. If needed, scrape down the sides and blend again. Set this deep red ancho purée aside.
Step 2: Season and brown the chicken
Pat the chicken pieces dry with paper towels. This helps them brown better. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add about half of the chicken in a single layer. Cook, undisturbed, for 3–4 minutes until nicely browned on the first side, then stir and cook 1–2 minutes more until lightly browned all over. The chicken does not need to be fully cooked through at this stage. Transfer the browned chicken to a bowl or plate and repeat with the remaining chicken if needed, adding a bit more oil if the pot looks dry.
Step 3: Sauté onion, garlic, and spices
Reduce the heat to medium. In the same pot (do not wipe it out; those browned bits add flavor), add the diced onion and a pinch of salt. Cook, stirring often, for 5–7 minutes until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1–2 minutes, stirring constantly, until the spices are fragrant and evenly coat the onions. Take care not to burn the garlic; reduce the heat slightly if necessary.
Step 4: Build the chili base and simmer the chicken
Pour in the ancho chile purée and stir to combine with the onion and spices. Let it bubble gently for about 1 minute to cook off any raw edge.
Add the crushed or diced tomatoes, the remaining 1 cup of chicken broth, and the bay leaf (if using). Stir well, then return the browned chicken and any accumulated juices to the pot. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low so it simmers steadily but not vigorously.
Cover the pot partially with a lid (leave it slightly ajar) and simmer for 20 minutes, stirring once or twice. This allows the chicken to cook through and the flavors to meld.
Step 5: Add the beans and honey
After 20 minutes, stir in the drained and rinsed white beans. Add 2 tablespoons honey and stir to combine. Taste the broth carefully. If you want a more pronounced sweet-smoky balance, add up to 1 additional tablespoon honey, a little at a time, tasting as you go.
Continue to simmer, uncovered, for 10–15 minutes. The chili should thicken slightly as it cooks. If it becomes too thick for your liking, add 1/2 cup water and stir it in; you can always add a bit more if needed.
Step 6: Finish with lime and adjust seasoning
Turn off the heat and remove the bay leaf. Stir in the fresh lime juice. Taste and adjust seasoning: add more salt (usually another 1/2–1 teaspoon, depending on your broth and tomatoes), a pinch more black pepper, or more lime juice for brightness.
If you would like it smokier, sprinkle in a bit more smoked paprika. If you prefer more heat, you can stir in a pinch of cayenne or a little minced fresh jalapeño, though traditionally ancho provides a gentle, mellow heat on its own.
Step 7: Serve and garnish
Ladle the ancho-honey chicken chili into warm bowls. Top with chopped fresh cilantro and sliced green onions. Add a small dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese if you like a creamy finish.
Serve hot with lime wedges on the side for squeezing over the top. Pair with tortilla chips, warm tortillas, cornbread, or crusty bread for dipping into the rich, smoky-sweet sauce.
Pro Tips
- Blend the ancho very smooth: A silky ancho purée is key to a luxurious texture. If your blender struggles, add 1–2 tablespoons extra broth to help it along.
- Brown in batches: Overcrowding the pan steams the chicken instead of browning it. Work in two batches for the best flavor.
- Adjust sweetness at the end: Different honeys vary in intensity. Start with less and add more honey after the chili has simmered so you can fine-tune the sweet-smoky balance.
- Thickness is flexible: For a stew-like chili, simmer uncovered a bit longer. For a looser, soupier bowl, stir in extra broth or water right before serving.
- Use thighs for tenderness: Chicken thighs stay juicy and tender during simmering. If you substitute breasts, reduce the simmer time by 5 minutes and avoid overcooking.
Variations
- Chipotle kick: Add 1–2 teaspoons minced chipotle in adobo along with the spices for a spicier, smokier version with more heat.
- Vegetable-loaded: Stir in 1 diced red bell pepper and 2 diced carrots with the onions, and add a couple of handfuls of baby spinach during the last 5 minutes of cooking.
- Slow cooker adaptation: Brown the chicken and sauté onions, garlic, and spices on the stovetop. Transfer everything to a slow cooker with tomatoes, broth, ancho purée, and beans. Cook on Low for 5–6 hours, adding the honey and lime in the last 30 minutes.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen and improve by the next day, making this an excellent make-ahead meal.
For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. Taste and refresh with a squeeze of lime and a pinch of salt before serving.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings): about 420 calories; 23 g protein; 15 g fat; 45 g carbohydrates; 9 g fiber; 13 g sugar; 820 mg sodium. Actual values will vary based on the exact ingredients and toppings you use.
