Chipotle Chicken Chili with Black Beans, Carrots & Cotija Cheese

Chipotle Chicken Chili

with Black Beans, Carrots & Cotija Cheese

45 MIN
3 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This one-pot chicken and vegetable chili gets incredible depth of flavor from spicy chipotle paste—a specialty condiment made from dried, smoked jalapeño peppers. To balance the smoky heat, we’re topping it with a dollop of cooling yogurt and a sprinkle of cotija cheese just before serving.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate. 

Start the chili:
3 Start the chili:

In the pot of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Finish the chili & serve your dish:
4 Finish the chili & serve your dish:

Add the tomatoes (carefully, as the liquid may splatter), beans (including the liquid), and 1 cup of water; season with salt and pepper. Increase the heat to high and cook, stirring occasionally and scraping up any fond, 17 to 19 minutes, or until the liquid is thickened and the carrots are tender when pierced with a fork. Add the cooked chicken and cook, stirring occasionally, 30 seconds to 1 minute, or until combined and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished chili topped with the seasoned yogurt. Garnish with the cheese and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate. 

Cook the chicken:
Start the chili:
3 Start the chili:

In the pot of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

4 Finish the chili & serve your dish:

Add the tomatoes (carefully, as the liquid may splatter), beans (including the liquid), and 1 cup of water; season with salt and pepper. Increase the heat to high and cook, stirring occasionally and scraping up any fond, 17 to 19 minutes, or until the liquid is thickened and the carrots are tender when pierced with a fork. Add the cooked chicken and cook, stirring occasionally, 30 seconds to 1 minute, or until combined and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished chili topped with the seasoned yogurt. Garnish with the cheese and sliced green tops of the scallions. Enjoy! 

Finish the chili & serve your dish:
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