Smoky Chicken Chili

This recipe was in the October issue of Southern Living. It is yummy. I ended up adding a can of corn to the chili.

Prep: 15 min.; Cook: 1 hr., 15 min. Pick up smoked chicken from your favorite barbecue restaurant to make this dish, or use a barbecue-flavored rotisserie chicken from your local supermarket.


2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 1/2-oz.) cans zesty chili-style diced tomatoes
3 cups shredded or chopped smoked chicken (about 1 lb.)
1 (16-oz.) can navy beans
1 (15-oz.) can black beans, rinsed and drained
1 (12-oz.) can beer*
1 (1.25-oz.) envelope white chicken chili seasoning mix
Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips


1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

*1 1/2 cups low-sodium chicken broth may be substituted.

Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.


Makes 9 cups


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