Description
Spice up your dinner with this Chipotle Chicken Chili topped with savory Cheddar Bay Biscuits. This comforting one-pot meal is perfect for a cozy night in or a casual gathering with friends. The smoky heat of chipotle peppers pairs perfectly with tender chicken and hearty beans, all topped with golden, cheesy biscuits.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
Optional topping for baked biscuits:
- 2 tablespoons melted butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon parsley
Instructions
- Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
- Add onion, garlic, and red bell pepper, cooking for another 3–4 minutes until softened. Stir in the chipotle peppers, adobo sauce, diced tomatoes, tomato sauce, beans, corn, and chicken broth.
- Season with chili powder, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
- Meanwhile, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and paprika. Cut in the cold butter using a pastry cutter or fork until crumbly.
- Stir in cheddar cheese, then add buttermilk, mixing until a soft dough forms.
- Drop spoonfuls of biscuit dough evenly over the top of the simmering chili in the pot.
- Transfer to the oven and bake uncovered for 20–25 minutes, or until the biscuits are golden and cooked through.
- Brush baked biscuits with the optional garlic butter topping for extra flavor.
- Serve hot straight from the pot.
Notes
- Adjust spice level by using more or fewer chipotle peppers.
- Substitute leftover rotisserie chicken to save time (add after simmering).
- The biscuit topping can also be baked separately if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 520
- Sugar: 7g
- Sodium: 960mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
