Chipotle Chicken Chili or "C3"

Name: Chipotle Chicken Chili (C3)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 Tbsp olive oil ($0.24); 1 yellow onion ($0.28); 2 cloves garlic ($0.16); 3/4 lb. chicken breast ($1.46); 1 32oz. bottle V8 juice ($2.69); 1 15oz. can diced tomato ($0.95); 1 15oz. can kidney beans ($0.99); 1 15oz. can black beans ($1.19); 1 cup frozen corn kernels ($0.54); 1/2 4oz. can chipotle peppers in adobo sauce (up to, $0.68); 1 Tbsp chili powder ($0.15); 1/2 Tbsp ground cumin ($0.08); 1 tsp dried oregano ($0.05); salt (to taste, $0.05)

Jump to ingredients

Chipotle Chicken Chili (C3) is a one-pot, one-hour chili that combines shredded chicken, kidney and black beans, corn, and V8 juice with smoky chipotle peppers in adobo sauce. Its standout trait is the tangy V8 base and adjustable heat from fresh chipotle peppers.

Total

1h 20m

Servings

8

Recipe Source

View original recipe

From Budget Bytes

14 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until soft and transparent (about 5 minutes).
2
Add the chicken breast, V8 juice, diced tomatoes, beans (drained), corn, chili powder, cumin, and oregano. Stir to combine. Open the can of chipotle peppers and take two out. Mince them and add to the pot. Take two spoonfuls of the adobo sauce from the can and add to the pot as well. Stir it on up.
3
Bring the pot up to a boil over medium-high heat with a lid. Once reaches a boil, reduce the heat to low and let the pot simmer for one hour (lid on).
4
After an hour, carefully remove the chicken breast and shred the meat using two forks. Return the shredded meat to the pot. Give the chili a taste and add more chipotle peppers if desired. Add salt as needed. I added about one teaspoon of salt, but this will depend on how salty your beans were, so start with a little and add more as needed.

Was this recipe helpful?

Tips & Notes

Pro tips

Cook the onion and garlic until fully transparent (about 5 minutes) before adding other ingredients to build a flavorful base.
Add chipotle peppers after the pot reaches a boil, not before, to preserve their smoky heat during the full hour simmer.
Taste and adjust salt after shredding the chicken; start with 1 teaspoon and add more gradually, as canned beans vary in saltiness.
Shred the chicken using two forks while it's still hot for cleaner, faster results.

Substitutions

kidney beans → pinto beans or cannellini beans (flavor profile changes slightly)
frozen corn → 1 cup fresh corn kernels (seasonal) or canned corn, drained
V8 juice → chicken broth mixed with extra diced tomatoes (less savory, more herbaceous)
chipotle peppers in adobo → 1/2 tsp smoked paprika plus 1 fresh jalapeño, minced (less smoky, spicier)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over low heat.

Common Questions

Can I make this chili ahead of time?

Yes. Cool completely and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.

How spicy is this chili?

The recipe starts with 2 minced chipotle peppers plus 2 spoonfuls of adobo sauce. You can adjust heat by adding more chipotle peppers after the hour of simmering, or reduce them for a milder version.