Can I substitute the type of beans used in this chili?

Absolutely! You can use any type of canned beans you like. Black beans, kidney beans, or even pinto beans would work well.

How can I make this chili less spicy?

For a milder flavor, reduce the amount of chipotle peppers or remove the seeds before chopping. You can also add a dollop of sour cream or Greek yogurt to each serving to cool it down.

Can I freeze this chili for later?

Yes, this chili freezes very well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Can I make this recipe vegetarian?

For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You might also consider adding some extra vegetables, like corn or zucchini.

Do I need to soak the quinoa before cooking it in the chili?

While quinoa doesn't need to be soaked, rinsing it before cooking helps to remove saponins, which can give it a bitter taste. Just place the quinoa in a fine-mesh sieve and rinse under cold water for a minute or two.

What can I use if I don't have chipotle peppers in adobo sauce?

If you don't have chipotle peppers in adobo sauce, you can substitute with 1-2 teaspoons of chipotle powder. Start with less and add more to taste, as the powder can be quite potent.

Okay, picture this: It’s a chilly evening, maybe there's a light rain tapping against the windowpane, and you're craving something that's both hearty and flavorful. But not just any kind of hearty. Something with a kick, something that'll warm you right down to your toes. That's where this Spicy Chipotle Chicken Quinoa Chili comes in. I remember the first time i made this! It was for a potluck, and folks were practically fighting over the last bowl.

This isn’t your average chili. We're talking tender chunks of chicken, smoky chipotle peppers, a medley of colorful beans, and fluffy quinoa all swimming in a rich, spicy broth. It's packed with protein, fiber, and all sorts of good-for-you stuff. Plus, it's incredibly versatile – you can easily adjust the spice level to suit your taste, swap out the beans for your favorites, or even make it vegetarian by omitting the chicken. Honestly, this recipes became a total staple in my home (especially in Autumn!).

Spicy Chipotle Chicken Quinoa Chili

Name: Spicy Chipotle Chicken Quinoa Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: High-Protein-Recipes
Ingredients: 1 pound Chicken breasts; 2 tablespoons Olive oil; 1 medium, diced Onion; 2 cloves, minced Garlic; 1 medium, diced Bell pepper; 1 small, seeded and minced Jalapeno; 2 tablespoons Tomato paste; 2 tablespoons Chili powder; 1 tablespoon Cumin; 1 teaspoon Smoked paprika; 1 teaspoon Dried oregano; 1/4 teaspoon (optional) Cayenne pepper; 2-3 peppers, chopped Chipotle peppers in adobo sauce; 28 ounces, undrained Diced tomatoes; 4 cups Chicken broth; 15 ounces, drained and rinsed Canned beans; 1/2 cup, rinsed Quinoa; To taste Salt and pepper

This Spicy Chipotle Chicken Quinoa Chili recipe combines tender chicken, smoky chipotle peppers, and hearty quinoa in a flavorful, protein-packed dish that’s perfect for a cozy night in. It is guaranteed to warm you up from the inside out!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Prepare the Chicken: Dice the chicken breasts into 1/2-inch cubes. Season generously with salt, pepper, and a pinch of cumin. This helps to build flavor from the start.
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
Brown the Chicken: Add the seasoned chicken to the pot and cook until browned on all sides. It doesn't need to be cooked through at this point. Set the chicken aside.
Build the Base: Add the diced bell pepper (I prefer red for the sweetness!), and jalapeno (remember to remove the seeds if you’re spice-averse!) to the pot. Cook for about 3 minutes, until slightly softened. Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly – this adds depth to the chili.
Incorporate Spices: Add the chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne pepper (if you like it extra spicy!). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This process, called 'blooming' the spices, releases their essential oils and intensifies their flavor.
Add Chipotle Peppers: Finely chop the chipotle peppers in adobo sauce. Add them to the pot along with 1-2 tablespoons of the adobo sauce (depending on your heat preference). Stir well to combine. The chipotle peppers are the key to that smoky, spicy flavor that makes this chili so darn good.
Combine Ingredients: Return the browned chicken to the pot. Pour in the diced tomatoes (undrained), chicken broth, drained and rinsed canned beans, and rinsed quinoa. Stir well to combine all the ingredients.
Simmer: Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
Adjust and Thicken (If Needed): After simmering, taste the chili and adjust the seasonings as needed. Add more salt, pepper, chili powder, or chipotle peppers to achieve your desired flavor. If the chili is too thin, you can remove about a cup of the mixture, blend it in a food processor or blender until smooth, and then stir it back into the pot. This will thicken the chili without adding any extra ingredients.
Serve: Ladle the chili into bowls and garnish with your favorite toppings. Some suggestions include: diced avocado, chopped fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, a squeeze of lime juice, or crispy tortilla strips.

📝 Notes

For a milder flavor, reduce the amount of chipotle peppers or remove the seeds before chopping.
To thicken the chili, remove about a cup of the mixture, blend it until smooth, and then stir it back into the pot.