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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

40 Minutes




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Units of Measurement:
1 chicken breast
1 Teaspoon Traeger Pork & Poultry Rub
1 onion, chopped
1 Stalk celery, chopped
3 cloves garlic, minced
2 Whole jalapeños, seeded and chopped
6 Roma tomatoes, diced
1 Teaspoon ground cumin
1 Teaspoon dry oregano
As Needed Salt
1/4 Teaspoon Ground black pepper
As Needed Olive oil
1 Cup pumpkin, diced, or butternut squash, peeled, seeded and diced
1 Cup water
2 Tablespoon tomato paste
2 Cup Unsalted chicken broth
1 Can black beans, no salt added, drained and rinsed
Green onion, sliced, for serving
lime wedges, for serving


  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Season the chicken breast on both sides with Traeger Pork & Poultry Rub.

    • 1  chicken breast

    • 1 Teaspoon Traeger Pork & Poultry Rub

  • 3

    Insert the probe horizontally into the center of the chicken breast. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F.

    375 ˚F / 191 ˚C

    160 ˚F / 71 ˚C

  • 4

    Remove the chicken from the grill and let cool before dicing into small pieces. Reserve.

  • 5

    In a large bowl, combine onions, celery, garlic, jalapeños, tomatoes, pumpkin, cumin, oregano, salt, and pepper. Drizzle olive oil over the vegetables and mix well to coat.

    • 1  onion, chopped

    • 1 Stalk celery, chopped

    • 3  cloves garlic, minced

    • 2 Whole jalapeños, seeded and chopped

    • 6  Roma tomatoes, diced

    • 1 Teaspoon ground cumin

    • 1 Teaspoon dry oregano

    • As Needed Salt

    • 1/4 Teaspoon Ground black pepper

    • As Needed Olive oil

    • 1 Cup pumpkin, diced, or butternut squash, peeled, seeded and diced

  • 6

    Transfer vegetables to a rimmed baking sheet.

  • 7

    Place the baking sheet on the grill grates. Close the lid and cook until vegetables until cooked through, and tender.

    375 ˚F / 191 ˚C

  • 8

    In a large pot over medium heat, combine the chicken broth, water and tomato paste. Bring to a simmer.

    • 1 Cup water

    • 2 Tablespoon tomato paste

    • 2 Cup Unsalted chicken broth

  • 9

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

    • 1 Can black beans, no salt added, drained and rinsed

  • 10

    Remove from heat and adjust seasoning, to taste. Garnish with green onions and lime wedges. Enjoy!

    •  Green onion, sliced, for serving

    •  lime wedges, for serving

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