Chipotle Chicken Chilli Recipe

A lazy Sunday requires some boost to get you going for the week ahead. What better way to boost up your sense than a beer infused spicy chicken chilli? The amazing comfort food gets the added bonus of having a tipsy sauce which is bound to cure all Sunday evening blues.

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Chilli Up Your Sunday Dinner

The mother of all chipotle recipes.

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Prep Time

10 minutes

Cook Time

75 minutes

Servings

MetricUS Imperial

Ingredients

• 2 tbsp of Oil
• 1 onion diced
• 4 cloves of garlic minced
• 1 kg of chicken breasts diced
• 350 ml of beer
• 400 grams of diced tomatoes
• 3 in whole chipotle peppersadobo sauce
• 400 grams of pinto beans
• 400 grams of black beans
• 400 grams of kidney beans
• 1 tbsp of chili powder
• 1 tbsp of ground cumin
• 1 tsp of Salt
• Juice of 1 lime

For Serving

• sour cream
• grated cheddar cheese
• chopped cilantro
• Lime wedges

Prep Time 10 minutes Cook Time 75 minutes Servings MetricUS Imperial Ingredients 2 tbsp of Oil 1 onion diced 4 cloves of garlic minced 1 kg of chicken breasts diced 350 ml of beer 400 grams of diced tomatoes 3 in whole chipotle peppersadobo sauce 400 grams of pinto beans 400 grams of black beans 400 grams of kidney beans 1 tbsp of chili powder 1 tbsp of ground cumin 1 tsp of Salt Juice of 1 lime For Serving sour cream grated cheddar cheese chopped cilantro Lime wedges

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Instructions

1. In a large pot placed over medium heat, add the olive oil and let it heat up
2. Add the onion and garlic and cook for a few minutes or until the onions soften and turn golden in color
3. Add the diced chicken pieces and cook the chicken until its lightly browned
4. Add the beer and cook for a couple of minutes until the sauce reduces
5. Stir in the tomatoes, chipotles, beans, chili powder, cumin and salt.
6. Cover the pot and cook on low heat for 1 hour
7. Add the lime juice and stir. Cook for 10 more minutes
8. Remove from heat and top it with sour cream, cheese, cilantro and a squeeze of lime and serve.