Description
This hearty Chipotle Chicken Chili with a Cheddar Bay Biscuit Topping is a flavorful one-pot meal combining smoky chipotle peppers, tender shredded chicken, and creamy white beans. Topped with fluffy cheddar-studded biscuits, it’s perfect for a cozy dinner that blends comforting chili with a savory biscuit crust baked to golden perfection.
Ingredients
Scale
Chili Ingredients
- 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 Ingredients
- 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 get ready for baking the chili and biscuit topping.
- Sauté Vegetables: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the diced onion, minced garlic, and diced red and green bell peppers. Cook until softened, about 5–6 minutes, stirring occasionally.
- Combine Chili Ingredients: Stir in the cooked shredded chicken, diced tomatoes, drained white beans, chicken broth, tomato paste, finely 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.
- Prepare Biscuit Topping Dry Mix: In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt.
- Cut In Butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir the shredded cheddar cheese into the crumb mixture, then pour in the milk or buttermilk. Mix gently until just combined, being careful not to overmix to maintain biscuit fluffiness.
- Top Chili with Biscuit Dough: Drop large spoonfuls of the biscuit dough evenly over the surface of the chili in the skillet, spacing them slightly apart to allow for expansion.
- Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes. The biscuits should turn golden brown and be fully cooked through.
- Cool and Serve: Let the dish cool slightly before serving. For an extra touch of freshness, garnish with chopped parsley or green onions if desired.
Notes
- Adjust the number of chipotle peppers to control spice level.
- The dish is cooked entirely in one oven-safe skillet or Dutch oven to simplify preparation and cleanup.
- Use buttermilk for richer, fluffier biscuits; regular milk works as a substitute.
- Ensure the butter is cold when cutting into the flour for the best biscuit texture.
- This recipe serves 6, making it perfect for family dinners or small gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
