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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 Minutes

Cook Time

1 Hours
30 Minutes

Pellets

Hickory

Ingredients

Number of people serving

6

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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

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