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chicken chili

Sweet William’s Homecoming Chicken Chili

  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x


crowd pleasing chili with a touch of chipotle



2 tablespoons olive oil

1 large onion, chopped

1 large red bell pepper, seeded and chopped

2 cloves garlic, minced

1 teaspoon minced chipotle chili in adobo sauce

1 pound diced chicken or turkey

1 pound Italian sausage, casing removed

1 (28 oz) can crushed tomatoes

1 to 2 tablespoons chili powder

2 tablespoons real maple syrup

1-teaspoon ground cumin

1-teaspoon kosher salt

½ teaspoon ground black pepper

1-cup low-salt chicken broth

1 (15 oz) can small white beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 ½ cups fresh or frozen sweet corn kernals

¼ cup chopped fresh herbs like cilantro, basil, flat-leaf parsley


  1. Heat oil over medium-high heat in Dutch oven or large stockpot.
  2. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes.
  3. Add garlic and chipotle; cook 30 seconds or until fragrant.
  4. Add chicken and sausage; stirring, until no longer pink.
  5. Add tomatoes, 1-tablespoon chili powder, maple syrup, cumin, salt and pepper; stir well and cook for 10 minutes.
  6. Add broth; bring to a simmer. Cover, reduce heat to low and simmer 30 minutes.
  7. Add beans, corn and additional chili powder, if desired; cook 15 minutes. Stir in herbs. 


Leftovers taste great spooned over a baked potato with cheddar cheese.

  • Category: soups
  • Method: stovetop

Keywords: main dish, stews, chili, chicken, Mexican, chipotle, crowd pleaser