Repurpose your leftover Instant Pot adobo chicken in this hearty and comforting dish that’s ready in only 40 minutes!
I grew up eating a lot of leftovers. We were a blue-collar, working-class family, so wasting food was a huge no-no. My mom could stretch a meat-based dish into three or four meals by repurposing leftovers into casseroles, stews, and other creative stylings.
I still enjoy making something new out of leftovers—especially from a dish as delicious as this Instant Pot Keto Adobo Chicken. Its rich and complex flavors bring a lot of possibilities to the table. Plus, the recipe yields more food than my partner and I can eat in one sitting. That’s where this recipe for adobo chicken chili comes in handy.
It’s the perfect way to make use of all that tender, spiced, and shredded chicken in a novel way. The peppers, onions, and fire-roasted tomatoes bring in lots of earthy freshness, and the lime juice adds a lovely bright character to the chili. The added seasonings complement the chipotles in adobo that made the initial chicken dish so yummy, too!
We love making adobo chicken in our Instant Pot on a Thursday, then transforming the leftovers into this chili on the weekend. It’s a delightful way to not only warm our hearts and fill our bellies with savory goodness—but to also honor my mom’s frugal culinary ways!
Other cooking methods for this dish
Want your adobo chicken chili faster? Make it in your Instant Pot! Use the sauté function on the onions, peppers, and garlic first. Then add all the other ingredients except the cilantro garnish to the pot. Close the lid, seal the vent, and cook on high pressure for 10 minutes. Quick-release the steam, let the chili rest for a minute or two, then serve.
Want a hot and ready meal awaiting you after work? Cook this dish in your slow cooker! Sauté your onions, peppers, and garlic in a skillet first, then add them and all the other ingredients to your slow cooker’s bowl. Close the lid and cook on low for five hours or on high for three hours. Stir once at the halfway point, if possible. Taste and adjust seasonings before serving.
How do I store leftovers?
Let your adobo chicken chili cool completely before storing it in an airtight container in the fridge—but don’t leave it at room temp longer than 2 hours. For food safety, the total time you can keep cooked chicken in the fridge is 3 to 4 days. So if you’re using leftover Instant Pot Adobo Chicken in this dish, subtract the number of days it was already stored from the total refrigerator shelf life of your chili. For example, if you cooked the adobo chicken 2 days ago, eat or freeze the chili within 1 to 2 more days.
You can also freeze this dish in freezer-safe containers or bags for up to 3 months—so long as your leftover chicken was within food safety limits at the time you combined it with the other ingredients. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. If the chili thickens after freezing, you can add a splash of broth while reheating.
Similar recipes to try
Hungry for more chili recipes? Check out this Keto Chili Recipe Low-Carb And No Beans for a spicy, meaty bowlful. Or take a plant-based route with this Keto Vegan Chili Recipe. Serve up an elevated version with this recipe for Low-Carb Steak Chili. And try this rich and creamy Keto White Chicken Chili—Low-Carb Recipe for a change of pace.
Adobo Chicken Chili (Keto, Dairy-Free, Whole30)
Ingredients
- 1 tablespoon olive oil
- 1/3 cup red onion diced, about 2 ounces
- 1/2 cup yellow bell pepper diced, about 3 1/2 ounces
- 2 cloves garlic minced or pressed
- 4 cups chicken broth about 32 ounces
- 1 cup water 8 ounces
- 3 tablespoons lime juice
- 1 can fire-roasted tomatoes (14 1/2 ounces)
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon coriander
- 1 pound Instant Pot Keto Adobo Chicken made fresh or leftover
- Fresh cilantro for garnish, optional
Instructions
- Heat the oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and garlic. Sauté 3–5 minutes until fragrant and slightly softened.
- Add the chicken broth, water, lime juice, fire-roasted tomatoes, chili powder, cumin, oregano, salt, pepper, and coriander. Stir well to combine.
- Add the adobo chicken and bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro, if desired.
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