Chipotle Chicken Chili

This spicy, hearty chili is super simple and could not be more flavorful! 5 Smart Points per serving.


  • 1 pound ground chicken
  • 1 tablespoon coconut oil
  • 1 large sweet potato, peeled and diced
  • 2 onions, peeled and diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 7 oz can chipotles in adobo sauce (found in the Mexican section of your grocery store)
  • 2 28 oz cans crushed, fire roasted tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon chili powder
  • 2 tablespoons cumin
  • 15 oz can black beans, drained


  1. Heat a large pot (a dutch oven works great!) over medium high heat and add your coconut oil
  2. When hot, add your ground chicken, season to taste with salt and pepper, and cook until browned, breaking it up with a wooden spoon as it cooks
  3. Add your sweet potato, onion, pepper, and garlic and stir to combine. Season with salt and pepper. Cook for several minutes until veggies have begun to soften. If things start sticking to the pan, add about 1/4 – 1/2 cup of water
  4. Meanwhile, remove 2 chipotle peppers from your can and chop them up.
  5. When your veggies have softened a bit, add your chipotle peppers along with 1 tablespoon of adobo sauce from the can, your tomato paste, both chili powders, cumin, and salt/pepper to taste
  6. Stir to combine and let this cook for a minute or two
  7. Add your 2 cans of crushed tomatoes along with 2 cups of water. Stir to combine, bring to a simmer, cover, and simmer for about 45 minutes or until the sweet potatoes are tender and cooked through
  8. When there are about 5 minutes remaining, add your black beans
  9. Season to taste with salt and pepper
  10. Top each bowl with sour cream and cheese!


If you can’t find chipotle chili powder, just use 2 tablespoons of regular chili powder.

This is a spicy chili! If you want to make it more mild, remove the seeds from the chipotle peppers before chopping them and adding them to the chili.