Week night dinner approved! A 10 minute meal is on the tablespoon and everyone will be licking their plates clean! Sloppy joes loaded with a homemade chili sauce using chipotle chilies, brown sugar, and yellow mustard. Basic ingredients for a mind-blowing sandwich! Dinner plans are complete and perfect game day bites, appetizers, and quick lunch ideas! Vegan fans, use jackfruit, just as lovely!
I like to use dark brown sugar because of the deep rich molasses flavor that tag along nicely with the heat of the chipotle chilies. This isn’t a very spicy dish to begin with, however, the sauerkraut yogurt spread helps reduce the heat and pairs nicely for a flavorful finish.
I did use Bubbies bread and butter chips because of the sweetness to break up the Smokey flavor from the cumin and chili sauce. You don’t have to use the jalapenos but it adds an extra kick if you are a spicy fan like me!
This is mom and kid approved, tested and re-tested! The bun is up to you. Sourdough bread is a great choice or a crusty French roll is stellar with this mixture. Something sturdy that can soak in moisture without the bread becoming too soggy too quickly.
Let’s talk about the sauerkraut. This is an unpopular food but I promise with the yogurt and spices you won’t even remember it is sauerkraut! It adds texture and flavor that builds from the sauce. It will help add richness to this dish. Hide it on the bottom, the haters will rave…just don’t say anything until after the meal is finished!
Watch below how quickly it all comes together for this quick and easy sloppy joe recipe! Psst, yes this is from TikTok, go check out all the other good stuff on there!
Chipotle Chili Chicken Sloppy Joes
Ingredients
- 1/2 cup chili sauce
- 1/2 cup water
- 1 3.5 ounce can chipotle chilies in sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon diced jalapeno, optional
- 1 pound, shredded chicken
- Bread and Butter Pickles, for topping
- Onion, for topping
- 8 buns, your favorite
For the sauerkraut sauce:
- 1 cup sauerkraut
- 1 cup plain Greek yogurt
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
Directions
- In a large sauce pan, add chili sauce, water, chipotle chilies, brown sugar, and mustard. Bring to a simmer, add diced jalapenos if using. Allow to thicken, around 5 minutes. You can break up the chipotle chilies using your spoon or spatula as the mixture heats up.
- For the sauce, add sauerkraut, yogurt, cumin, and smoked paprika into a food processor. Process until combined.
- Add chicken to your sauce pan, toss to coat.
- Slice open your buns and build. Smother on the sauerkraut spread, add chicken mixture, toss on pickles and red onion.
- Store left overs in air tight container, good for 5 days in refrigerator.
