The chipotle chicken chili that won over a Texas chili purist
Just about every family has a chili purist, the one who takes one look at anything besides beef and red chile and says “that’s not real chili.” In our house, that’s my Texas born and raised husband, Justin.
So I’ll admit, handing him a bowl of Chipotle Chicken Chili with Butternut Squash made me a little nervous. My Turkey Sweet Potato Chili was my first wildly successful attempt at breaking the chili rules (over 90 of you have rated it since!), but chicken AND squash felt like pushing my luck.
Ya’ll… he scarfed down THREE bowls the first night, and he’s requested it almost every week since.
The flavor comes from a few simple moves: seared chicken thighs, one chipotle pepper in adobo for smoky heat, and a few presses of a potato masher that break down just enough squash to make it thick and hearty instead of brothy.
What I love most is that it’s chock-full of veggies, beans, and protein, so I feel really good about feeding it to my little guy. And since we’ve got different levels of spice lovers at our table, it’s easy to make mild, medium, or hot.
(Purist approved! 😏)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: Boneless, skinless chicken breasts work in place of the thighs if that’s what you have on hand.
- Chipotle peppers in adobo sauce: Look for the small cans in the Mexican or international aisle. Chop up any leftover peppers and freeze them flat in a zip-top bag so they’re ready for next time.
- Paprika: Regular or smoked both work. I love smoked here for an extra layer of smokiness alongside the chipotle.
- Chicken broth: Any store-bought carton of chicken broth works great here. For a richer, more savory broth, I like to stir Better Than Bouillon into hot water instead.
- Butternut squash: Start with one whole butternut squash, peeled and cut into cubes that are about the same size so they cook evenly (here’s how to peel and cut butternut squash if you need it). If you’d rather skip that step, pre-cut cubes from the store work just as well.
- Fire-roasted diced tomatoes: Regular diced tomatoes work if you can’t find fire-roasted, but you’ll lose a little of the smoky flavor.
- Black beans: Pinto beans or white beans are easy swaps.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sear the chicken.
Season the chicken thighs with salt and pepper and give them a good sear on both sides in a large Dutch oven. They don’t need to cook through yet, since they’ll finish simmering in the chili.
Pro Tip: If the thighs stick when you go to flip them, don’t force it. Give them another minute and they’ll let go on their own once they’re nicely browned.
The best Dutch oven!
This Dutch oven pretty much lives on my stovetop. It holds heat great, can go from stovetop to oven, and is perfect for soups, stews, and chilis!
Build the flavor base.
Soften the onion in butter, then add the garlic just until fragrant. Stir in the chipotle, adobo sauce, and spices and let them toast until your kitchen smells SO incredible! (Just a minute or so should do it!)
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Let it simmer.
Pour in the broth, scraping up anything stuck to the bottom of the pot, then add the butternut squash and tomatoes. Nestle the chicken back into the liquid and simmer uncovered until the chicken is cooked through and the squash is fork-tender.
Shred and mash.
Shred the chicken, then give the chili a few presses with a potato masher. Stir the chicken back in with the black beans and let everything heat through.
Pro Tip: A few presses is all it takes, since you want plenty of squash cubes left whole for that chunky texture. Still looking a little brothy? Give it a couple more presses and let it simmer a few more minutes. (More ways to thicken it up in my How to Thicken Chili guide!)
Serve it up.
Ladle it into bowls and pile on the avocado, sour cream, green onions, cilantro, tortilla chips, and a squeeze of lime. Set out a little extra minced chipotle for anyone who likes it on the spicy side.
Oops! What did I do wrong?
My chili is too spicy!
Stir a dollop of sour cream or some diced avocado right into your bowl to cool it down fast. For the rest of the pot, add a splash more broth or another can of drained beans to spread out the heat.
It tastes a little flat.
It probably just needs a pinch more salt and a big squeeze of lime. Taste again after each addition, since a little acid wakes everything right back up!
My squash is still firm.
Keep simmering for another 5-10 minutes, checking with a fork until it’s tender. Hold off on mashing and adding the beans until the squash is fully soft.
My squash turned to mush.
No worries, it’ll still taste great, and the chili will just be a little thicker. Next time, cut the squash into evenly sized cubes and start checking it a few minutes early.
What to serve with chipotle chicken chili
Cornbread is a must with a big pot of chili, and my Honey Jalapeño Cornbread leans right into the sweet and spicy thing this chili has going on. Short on time? These Mini Cornbread Muffins bake up fast and are easy to grab.
To balance out all that cozy, I love something fresh and crunchy on the side, like this Chopped Kale Salad with Cranberries or a Skillet Mexican Street Corn Salad.
Feeding a crowd? Scoop it over Cilantro Lime Rice to stretch it further, or set out a bowl of homemade guacamole next to the tortilla chips.
More Chili Recipes
Chili season is officially here! Here are a few more bowls worth adding to your fall lineup.
