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.
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.
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.
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!
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.
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