An easy stove-top Chipotle Chili recipe with tons of spicy, smoky, savory flavor and sweet potatoes is going to be your new favorite chili recipe!
Multiple layers of flavor are what make this Chipotle Chili truly amazing. Dried spices, canned tomatoes, lean meat, chipotle peppers, and sweet potatoes each provide a different flavor note, and they all harmonize beautifully in this dish.
Sweet potatoes are the perfect complement to the spicy peppers, and they make this chipotle chili recipe extra nutritious too!
CHIPOTLE CHILI RECIPE
We love making chili, and have a few different recipes that you can try! Instant Pot White Chicken Chili is another crowd-pleasing favorite.
Chipotle Chili isn't specifically low carb, but it is a healthy meal option that is grain-free and gluten-free too.
The ingredients list for this chili recipe looks pretty long, but I promise it's not scary! Most of these ingredients are seasonings. If you enjoy Tex-Mex cooking, you might even have all of the items in your pantry already.
Chipotle Chili comes together in a pot on the stove in about an hour, and you only need to actively cook for the first 10 minutes or so. This leaves you time to get the toppings and sides ready!
Having a football party? I highly suggest that you also make Keto Buffalo Chicken Dip for everyone to enjoy.
INGREDIENTS IN CHIPOTLE CHILI
Ground Beef - Use a pound to a pound and a half of lean ground beef to get this chili started. You can also use other ground meats such as ground turkey or bison.
Sweet Potato - Peel and dice a medium sweet potato. The sweetness of this hearty vegetable plays so well with the spicy and savory flavors in chipotle chili. If you've never made chili with sweet potatoes before, you're going to love it!
Onion - Another layer of flavor comes from fresh aromatic vegetables. Dice the onion into small pieces
Bell Pepper - Choose your favorite color of bell pepper. Green peppers are usually less expensive, but red or yellow will work just as well.
Garlic - Freshly minced garlic adds a savory flavor note. Feel free to use packaged minced garlic to save time.
Tomato Paste -Concentrated tomato paste is the first of the needed canned tomato products in this recipe.
Chili Powder - A powder made from dried chili peppers adds a bit of heat to the mix.
Ground Cumin - This dried spice is warm and earthy.
Dried Oregano - This herb adds a bold, slightly sweet, and slightly bitter flavor.
Salt and Black Pepper - A bit of both Kosher salt and ground black pepper round out the flavor profile.
Diced Tomatoes - Add the whole can into the chili. We want the tomatoes and their juice in the chili! The liquid from the tomatoes creates a flavorful broth.
Tomato Sauce - One more can of tomatoes! Tomato sauce is a fresh, simple way to add more flavor and more liquid to the pot.
Kidney Beans - Using canned beans is the easiest way to get chili ready quickly. Be sure to drain and rinse the beans to take away the canning liquid.
Chipotle Peppers in Adobo - You'll usually find these canned or in a jar in the Mexican food section of the grocery store. Take out two of the peppers and chop them up. These peppers provide most of the heat in chipotle chili, while the adobo sauce gives us a smoky, savory flavor.
Chipotle Sauce - To add even more spicy and savory chipotle flavor, pick up a small can of chipotle sauce too. This smooth sauce is made from blended chipotle peppers.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE CHIPOTLE CHILI
- Place ground beef in a large Dutch oven set over medium high heat. Cook the beef for 5-7 minutes, until it is no longer pink. Drain all but one tablespoon of excess fat and return the pot to the heat. Add in the sweet potato, onion, bell pepper, and garlic and cook for 5-7 minutes, stirring frequently until the vegetables are softened.
- Next, stir in tomato paste, chili powder, cumin, oregano, salt, and pepper. Cook for 2 minutes.
- Add in tomatoes, tomato sauce, kidney beans, chipotle peppers, and chipotle sauce. Bring to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally, until the chili thickens and the flavors come together.
- Taste and adjust the seasonings if needed. Add water or beef broth to thin the chili out if desired.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
CHIPOTLE CHILI MAKING TIPS
You only need two peppers - A small can of chipotles in adobe usually contains 6-8 peppers. You only need two of them. If you like your chili extra spicy, you can add three, but you definitely don't want to use the entire can.
Look for low-sodium options - There are six different canned items in this chili recipe, and often canned tomatoes can have a lot of added salt. Choose low-sodium options to keep the salt level low. You can always add salt yourself.
To make this chili milder - Adjust the ingredients a bit to bring the heat level down. You can leave out the chipotle sauce and use less chipotle in adobo.
This chili should be thick - if you like your chili to be brothy, plan to add some beef broth or water to thin it out after it's been simmered.
Have toppings ready - Chipotle chili is great on its own, but fresh toppings added to each bowl can really bring this meal to the next level. Shredded cheese and sour cream add a cooling effect or see below for more ideas.
WHAT OTHER INGREDIENTS CAN I ADD TO CHILI?
Chili is kind of like a soup, and that means that you can toss in just about anything and it will be delicious! Vegetables and meats that you add into the pot will take on the flavors of chipotle chili as they cook.
Try adding cooked shredded chicken or a second variety of beans for more protein.
Vegetables that are good to add to chili include mushrooms, carrots, all types of peppers, zucchini, green beans, and corn.
Whatever you decide to add, you will want to reduce the amount of either the beef or the kidney beans so that you still have the right texture and amount of broth in your chili.
HOW TO STORE LEFTOVER CHIPOTLE CHILI
If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
You can also freeze chipotle chili. I suggest freezing it in individual serving sizes. Pull one out to thaw in the fridge overnight and you can enjoy it for lunch the next day.
CHIPOTLE CHILI TOPPINGS
This list is just the beginning of things you can add to your white chicken chili! If you're making chili for a crowd or bringing it to a party, put the toppings in a divided tray and set up a chili bar.
- Diced avocado, tomatoes, or fresh onions.
- Sliced jalapeno or scallions.
- Fresh cilantro or parsley.
- Shredded lettuce.
- Cheese - cheddar, Monteray Jack, or pepper Jack are all good.
- Crushed low-carb tortilla chips, or tortilla chip strips.
- Crackers or croutons
- Crumbled bacon
- Sour cream, ranch dressing, hot sauce, or salsa.
- Lime wedges, for squeezing.
ARE CHIPOTLE CHILIS HOT?
Chipotle chili peppers are a medium heat pepper. Since chipotles are smoked red jalapenos, the spice level will be about the same as you'd expect from a fresh jalapeno, but just a slight bit hotter.
Ancho chiles, which are similar to chipotles in that they are a smoked version of fresh poblano peppers, are milder than chipotles, and could be used in this recipe if you're looking for a milder option.
IS CHILI KETO FRIENDLY?
Most chili recipes like this one include beans, which are not a low-carb food. This chipotle chili also has sweet potatoes, which are also not keto-friendly.
If you like the flavors of this recipe but want to make it low carb, leave out the beans and potatoes. Replace them with chopped cauliflower or other low carb veggies instead.
CAN I MAKE CHILI WITH DRIED BEANS?
You can use dried beans in this recipe, but you will need to cook them first before adding them in to the recipe. I like the convenience of canned kidney beans for this recipe.
WHAT TO SERVE WITH CHIPOTLE CHILI
Make a batch of our Keto Queso to go with those chips if you really want to have a tex-mex feast!
If you love a thick and hearty soup or stew you're going to want to make this Beef Vegetable Soup next.
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Did you make this Chipotle Chili recipe? Please leave a comment letting me know what you thought.
- 1 ½-2 pounds lean ground beef
- 1 medium sweet potato, cubed
- 1 medium onion, chopped
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 14 ounces diced tomatoes
- 8 ounces tomato sauce
- 15.5 ounces kidney beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoon chipotle sauce
- Place ground beef in a large Dutch oven set over medium-high heat. Cook the beef for 5-7 minutes, until it’s no longer pink. Drain all but about 1 tablespoon of excess fat and return the pot to the heat. Add in the sweet potato, onion, bell pepper, and garlic and cook for 5-7 more minutes, stirring frequently, until vegetables are softened.
- Next, stir in tomato paste, chili powder, cumin, oregano, salt, and pepper; cook for 2 minutes.
- Add in tomatoes, tomato sauce, kidney beans, chipotle peppers, and chipotle sauce. Bring to a boil, then reduce heat and simmer for 40-45 minutes, stirring occasionally, until chili thickens and flavors come together.
- Taste and adjust seasonings as necessary, adding water or beef broth to thin it out if desired. Serve with sour cream and shredded cheese if desired.
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Adjust the heat in chipotle chili by using less or more chipotle sauce.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 101mgSodium: 719mgCarbohydrates: 25gFiber: 7gSugar: 8gProtein: 39g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.