It might be just a little bit warm outside yet for chili but that didn’t stop me from fixing this Paleo chipotle chicken chili. I mean, it’s football season, right? That means it’s chili season! And this recipe is one you’re going to want to try. Heck, I would even enter this into your work chili cook-off because it is a WINNER in my book!
All of my Paleo chilis contain no beans, and instead use sweet potatoes. You might think it’s weird but let me tell you, it is so good. Even my teenagers eat chili with sweet potatoes now and they don’t even complain about it anymore. The chipotle chilies in adobo sauce, combined with the chicken, topped with guacamole, seriously, it’s like a Chipotle party in your mouth. You can probably add additional veggies to this if you prefer. I will warn you though that it does have some kick to it in the heat department so be aware. It’s spicy for sure, but not crazy spicy where you’ll be sweating after each bite. (Note: I used rotisserie chicken again for this. If you have a local organic store nearby that sells rotisserie chicken, it’s a super easy swap that cuts down on your cooking time.)
- 2 tbsp. ghee
- 1 small onion (chopped)
- 1 tsp. minced garlic
- One rotisserie chicken (shredded (no skin))
- 1 cup chicken broth
- 1 can diced fire-roasted tomatoes
- 3 whole chipotle peppers in adobo sauce (chopped)
- 1 sweet potato (diced)
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. pink Himalayan salt
- Shredded cheese (if preferred)
- Additional toppings of choice
- In a large stock pot, add olive oil and heat over medium heat, then add onions and garlic. Cook until the onions soften.
- Add shredded chicken and chicken broth, let simmer for a few minutes.
- Add in diced tomatoes, sweet potato, chipotle chilies, and spiced. Stir to combine, cover the pot with a lid, reduce heat to medium-low and cook for about 1 hour. You want the chili to simmer but not hard boil.
- Once finished, serve and top with shredded cheese, guacamole, and/or whatever toppings you’d like.