Skip to Main Content
Chipotle Chicken Black Bean Chili

Chipotle Chicken Black Bean Chili

By Traeger Kitchen

Roast chicken, peppers, and veggies over hickory hardwood to add big flavor to this light & zesty chili.

Prep Time

15 Min

Cook Time

1 Hrs
30 Min

Pellets

Hickory

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Chicken Breast
1 Teaspoon Traeger Big Game Rub
1 onion, chopped
1 Stalk Celery, Chopped
3 Clove garlic, minced
2 Jalapeno, seeded & diced
6 diced Roma tomatoes
1 Cup Pumpkin, chopped
1 Teaspoon ground cumin
1 Teaspoon dried oregano
As Needed salt
As Needed pepper
As Needed extra-virgin olive oil
2 Can low sodium chicken broth
1 Cup water
2 Tablespoon tomato paste
1 Can black beans, drained and rinsed
As Needed green onion
As Needed lime wedge, for garnish

Step

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

    00:15

  • 2

    Rub chicken breast with 1 teaspoon Traeger Big Game Rub.

  • 3

    Put chicken on the Traeger and grill until it reaches an internal temperature of 165℉. Cool chicken and cut into small pieces. Reserve.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

  • 4

    In a large bowl, combine onions, celery, garlic, jalapeños, tomatoes, pumpkins, cumin, oregano, salt, and pepper. Drizzle olive oil over the vegetables and mix well to coat.Transfer vegetables to a cookie sheet. Put on the Traeger and grill vegetables until cooked through.

    375 ˚F / 191 ˚C

  • 5

    In a large pot, combine chicken broth, water, and tomato paste. Cook on the stovetop on medium and let it come to a simmer.

  • 6

    Add grilled vegetables, chicken, and black beans. Bring back to a simmer and cook for 45 minutes.

  • 7

    Taste to adjust seasoning. Garnish with green onions and lime wedge. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.