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Chipotle Chicken Chili

Name: Chipotle Chicken Chili
Prep time: 10 min
Total time: 60 min
Yield: 6 portions
Cuisine: Created
Ingredients: 150 g yellow onion, quartered; 2 garlic cloves; 20 g olive oil; 1 tbsp chili powder; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 30 g chipotle peppers in adobo (about 2 peppers plus a spoon of the sauce); 500 g V8 vegetable juice; 400 g tinned diced tomatoes, with juice; 250 g tinned kidney beans, drained and rinsed; 250 g tinned black beans, drained and rinsed; 100 g frozen corn kernels; 250 g chicken breast, cut in 3 large chunks; 1 tsp sea salt, to taste

adaptmyrecipe.com/recipes/chipotle-chicken-chili

Prep10min Total1hr Serves6 portions Hands-on15min Devicesany

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Chipotle Chicken Chili

Adapted from budgetbytes.com

Smoky, saucy chipotle chili where the bowl poaches its own chicken. Dump, simmer, shred, the one-pot cure for the end of a long day.

Copycat Chipotle Chicken Mexican Weeknight Dairy Free Gluten Free Nut Free

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Essentials

Ingredients

150 g yellow onion, quartered
2 garlic cloves
20 g olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
30 g chipotle peppers in adobo (about 2 peppers plus a spoon of the sauce)
500 g V8 vegetable juice
400 g tinned diced tomatoes, with juice
250 g tinned kidney beans, drained and rinsed
250 g tinned black beans, drained and rinsed
100 g frozen corn kernels
250 g chicken breast, cut in 3 large chunks
1 tsp sea salt, to taste

Method

Preparation

1 Add 150 g yellow onion to mixing bowl.Weigh
2 Add 2 garlic cloves to mixing bowl.Weigh
3 Chop 4 sec/speed 5.4s / sp5
4 Scrape down the sides of the bowl with the spatula.
5 Add 20 g olive oil to mixing bowl.Weigh
6 Saute 5 min/120°C/speed 1.5min / 120°C / sp1
7 Add 1 tbsp chili powder to mixing bowl.Weigh
8 Add 1 1/2 tsp ground cumin to mixing bowl.Weigh
9 Add 1 tsp dried oregano to mixing bowl.Weigh
10 Toast 1 min/100°C/speed 1.1min / 100°C / sp1
11 Add 30 g chipotle peppers in adobo to mixing bowl.Weigh
12 Add 500 g V8 juice to mixing bowl.
13 Add 400 g diced tomatoes to mixing bowl.Weigh
14 Add 250 g kidney beans to mixing bowl.Weigh
15 Add 250 g black beans to mixing bowl.Weigh
16 Add 100 g frozen corn to mixing bowl.Weigh
17 Add 250 g chicken breast to mixing bowl.Weigh
18 Cook 45 min/100°C/speed 1/reverse.45min / 100°C / sp1
19 Lift the chicken chunks out onto a plate with tongs. Shred with two forks.
20 Return the shredded chicken to the bowl.
21 Stir 30 sec/speed 2/reverse.30s / sp2
22 Add 1 tsp sea salt to mixing bowl.Weigh
23 Stir 10 sec/speed 2/reverse. Taste and adjust salt. Ladle into bowls and serve with cornbread, grated cheddar, or sour cream.10s / sp2

Notes

Tips

One bowl, no stirring. Reverse at speed 1 keeps the chili gently agitated for 45 minutes without scorching or sticking, the kind of unattended simmer that would normally demand a heavy pot and a watchful eye.
Chipotle heat scales fast. Start with 20 g (1 pepper plus a spoon of adobo) if you are heat-shy, you can stir in more at the end once the flavours have mellowed. The adobo sauce carries most of the smoke with less of the fire.
Sit the simmering basket on top of the lid in place of the measuring cup during the 45 min simmer, it catches splatter while letting enough moisture escape to thicken the chili naturally.
This is a half batch of the original 8-portion chili because the 2.2 L Thermomix bowl tops out around 1.8 L safe working volume. Freeze leftovers flat in zip bags for quick weeknight reheats.