Description
This Chipotle Chicken Chili with Cheddar Bay Biscuit Topping is a comforting and flavorful one-pot meal that combines smoky, spicy chipotle chicken chili with a cheesy, buttery biscuit topping baked to golden perfection. Perfect for gatherings or cozy family dinners, it offers a delicious blend of tender chicken, white beans, and bold spices under a crispy cheddar biscuit crust.
Ingredients
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
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 your 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 olive oil over medium heat. Add diced onion, minced garlic, and both red and green bell peppers. Cook until softened and fragrant, about 5–6 minutes.
- Add Chili Ingredients and Simmer: Stir in the shredded chicken, diced tomatoes, white beans, chicken broth, tomato paste, chopped chipotle peppers, ground cumin, smoked paprika, salt, and pepper. Let the mixture simmer gently for 10–15 minutes to blend the flavors. Remove the skillet from heat afterward.
- Prepare Biscuit Dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir shredded cheddar cheese into the flour mixture, then pour in the milk or buttermilk. Mix gently until just combined, being careful not to overmix to keep the biscuits tender.
- Assemble Biscuit Topping: Drop large spoonfuls of the biscuit dough evenly over the top of the chili in the skillet, spacing them slightly apart to allow for spreading.
- Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes until the biscuits have risen, are golden brown, and fully cooked through.
- Serve: Remove from oven and let cool slightly before serving. Optionally garnish with fresh parsley or chopped green onions for added color and flavor.
Notes
- Adjust the number of chipotle peppers to control the spiciness of the chili.
- Use buttermilk in the biscuit topping for a tangier flavor and fluffier texture.
- This recipe is cooked entirely in one oven-safe skillet or Dutch oven, making cleanup easier.
- Leftover chili can be stored separately from biscuits and reheated gently to maintain biscuit texture.
- You can substitute cooked shredded turkey or beef for chicken if desired.
- If you don’t have a pastry cutter, use two knives or your fingers to cut the butter into the flour.
- Make sure not to overmix biscuit dough to ensure light, flaky biscuits.
