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Chipotle Chicken Chili
with Black Beans, Carrots & Cotija Cheese
45 min 3 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 640 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 15.5-Ounce Can Black Beans
- 1 15-Ounce Can Crushed Tomatoes
- 2 cloves Garlic
- 2 Scallions
- 6 oz Carrots
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2 tsps Chipotle Chile Paste
- 2 Tbsps Grated Cotija Cheese
- ½ cup Plain Nonfat Greek Yogurt
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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