Description
A hearty and flavorful Chipotle Chicken Chili topped with golden cheddar bay biscuits. This comforting dish combines shredded chicken, beans, smoky chipotle peppers, and a medley of spices, simmered to perfection and finished with a fluffy, cheesy biscuit topping baked in the oven.
Ingredients
Scale
Chili
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked, shredded chicken
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Cheddar Bay Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 2/3 cup milk or buttermilk
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the biscuit topping.
- Sauté Vegetables: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add diced onion, minced garlic, red bell pepper, and green bell pepper. Cook for about 5-6 minutes until the vegetables are softened and fragrant.
- Combine Chili Ingredients: Stir in the shredded chicken, diced tomatoes, drained white beans, chicken broth, tomato paste, chopped chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Allow the mixture to simmer gently for 10-15 minutes to blend the flavors well. Remove the skillet from heat afterward.
- Prepare Biscuit Dough: In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir the shredded cheddar cheese into the crumb mixture. Then add the milk or buttermilk and mix gently until just combined, being careful not to overmix the dough.
- Top Chili with Biscuits: Spoon large dollops of the biscuit dough evenly over the surface of the chili in the skillet, leaving small spaces between the dollops.
- Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the biscuit topping is golden brown and fully cooked through.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or green onions if desired before serving warm.
Notes
- Adjust the number of chipotle peppers to control the heat level of the chili.
- Use buttermilk in the biscuit topping for extra tenderness and flavor; regular milk works as a substitute.
- Ensure the butter is cold to create a flaky biscuit texture.
- This dish is perfect for meal prep and reheats well in the oven or microwave.
- For a vegetarian option, substitute the chicken with hearty vegetables or plant-based protein and use vegetable broth.
