Description
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a hearty and flavorful one-pot meal that combines smoky chipotle peppers, tender shredded chicken, and a medley of vegetables, all simmered together and topped with cheesy, golden-brown biscuits. Perfect for a comforting dinner, this dish balances spicy heat with savory warmth and a satisfying biscuit crust.
Ingredients
Scale
Chili Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 2 tablespoons chipotle peppers in adobo, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup frozen corn
- 1 1/2 cups chicken broth
Cheddar Bay Biscuit Topping
- 1 box Cheddar Bay Biscuit mix
- Water as required by biscuit mix (approximately 1/2 cup)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter (for brushing on biscuits)
- 1/2 teaspoon garlic powder
Garnish (optional)
- Chopped cilantro or green onions
Instructions
- Prepare the base: Preheat your oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes.
- Add aromatics and vegetables: Stir in the minced garlic, diced red and green bell peppers, diced green chilies, and minced chipotle peppers. Continue cooking for about 3 minutes, allowing the vegetables to soften and the flavors to meld.
- Spice it up: Add ground cumin, smoked paprika, chili powder, salt, and black pepper to the vegetables. Stir well to evenly coat everything in the spices, enhancing the chili’s depth of flavor.
- Combine main ingredients: Stir in the cooked shredded chicken, black beans, fire-roasted diced tomatoes, frozen corn, and chicken broth. Bring the mixture to a simmer and let cook for 10 minutes to marry the flavors and slightly thicken the chili.
- Prepare biscuit topping: While the chili simmers, prepare the Cheddar Bay Biscuit dough following the package instructions. This typically involves mixing the biscuit mix with required water (about 1/2 cup) and folding in 1/2 cup shredded cheddar cheese for extra cheesy flavor.
- Assemble for baking: Drop spoonfuls of the prepared biscuit dough evenly over the surface of the simmered chili in the skillet. This forms a biscuit topping layer over the chili.
- Bake: Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the biscuits turn golden brown and are cooked through completely.
- Finish the dish: While the biscuits bake, melt the 2 tablespoons of butter and mix in 1/2 teaspoon garlic powder. Once the biscuits are out of the oven, brush this garlic butter mixture over the hot biscuits for added flavor and shine.
- Serve: Garnish with chopped cilantro or green onions if desired and serve the chili warm, enjoying the combination of spicy chili and cheesy biscuit topping.
Notes
- Use rotisserie chicken as a quick shortcut to save prep time while maintaining great flavor.
- Adjust the amount of chipotle peppers to suit your preferred heat level, making the chili milder or spicier.
- If you do not have an oven-safe skillet, transfer the chili to a baking dish before adding the biscuit dough and baking.
