This is a sponsored post written by me on behalf of BUSH’S Beans. All opinions are 100% mine.
Cozy “Chili” Days are THE best days! This Autumn, I’ll be cooking up nourishing chili recipes that are deliciously rich, full-flavored and will warm you from the inside out. And, I’m delighted to partner with BUSH’S® Best Chili Beans because they create beans that taste great and are the perfect base for any chili recipe.
For the first time ever, they have combined two chili favorites – kidney beans and pinto beans – to create BUSH’S Mixed Chili Beans. They are slow-simmered in mild sauce flavored with garlic + onion + spices.
My Smoky Chipotle Chicken Chili + Sticky Lime Rice is a tasty twist on a traditional chili. This spicy bowl of chicken and bean chili has the bold + unmistakable smoky flavor of chipotle.
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This recipe is simple, yet so delicious! I start with ground dark meat chicken and sauté it in olive oil with onion, garlic, coriander and cumin.
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Next, add the BUSH’S Mixed Chili Beans, orange juice, dark brown sugar, chicken stock, chipotle peppers and adobo sauce. Mix well and simmer for 30 minutes.
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I love serving this smoky chili over sticky lime rice which I prepare while the chili is simmering away on the stovetop. Combine the rice, butter, lime juice and water in a stock pan. Bring to a boil then reduce heat to steam the rice to sticky, zesty perfection!
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Add a generous spoonful of rice to a soup bowl and cover with the piping hot chili. Garnish with fresh chives to make this amazing meal complete.
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Warm up any Autumn weeknight with this robust chili. And, the best part? It’s ready in less than an hour! I highly recommend you make double and freeze half for quick dinners or easy lunches later in the season!
A generous serving of my Smoky Chipotle Chicken Chili + Sticky Lime Rice is the perfect comfort food on cold nights. Make a big batch for your family today!
Smoky Chipotle Chicken Chili + Sticky Lime Rice
2 T olive oil
1 lb ground dark meat chicken
1 yellow onion, thinly sliced
6 cloves garlic, crushed + minced
1 T ground coriander
1 t ground cumin
2 (15.5 oz) cans BUSH’S Mixed Chili Beans
2 medium oranges, juiced
1 T dark brown sugar
3 C chicken stock
3 chipotle peppers in adobo sauce, chopped
2 T adobo sauce
1 bunch chives, chopped
For the rice:
2 C long grain white rice
2 limes, juiced
1 T butter
3 1/2 C water
In a large dutch oven with a cover, heat the oil over medium heat. Add the chicken, onion, garlic, coriander and cumin. Sauté, stirring occasionally, for 5 minutes. Add the BUSH’S Mixed Chili Beans, orange juice, dark brown sugar, chicken stock, chipotle peppers and adobo sauce. Stir to combine. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
While the chili is simmering, add the rice, lime juice, butter and water to a medium saucepan with a tight fitting lid. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand until chili is ready.
Serve the chili over rice, garnished with fresh chives.
Serves 6