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Smoked Chicken Chili

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Dinner, Main Course – American
By Kelly Djalali – Serves: 4-8
Prep Time: 15 Minutes – Cooking Time: 40 Minutes – Total Time: 55 Minutes

Smoked Chicken Chili is a summer-chili; hearty, yet lighter than beef chili, with a smoky flavor that hints at summertime barbecue.

Ingredients

  • 1 Smoked Chicken (or a Rotisserie Chicken), meat pulled from carcass
  • 1/2 Large Onion, diced
  • 2 cans Cannelini beans, drained and rinsed
  • 1 28-ounce can of Crushed San Marzano Tomatoes
  • 2 tsp. Cumin.
  • Pinch of Crushed Red Pepper Flakes
  • A few dashes of Worcestershire sauce
  • 1.5 tsp. Chili Powder or Smoked Paprika
  • A pinch of Fresh Cracked Black Pepper
  • If you are adding liquid smoke, add a dash at a time and taste during the 30 minute cook time and add more to your liking.
  • 1/2 cup Chicken Stock
  • 1 tsp. Garlic Salt
  • 1 tsp. Celery Salt
  • Topping Ideas
  • Diced Avocado
  • Sour Cream
  • Cilantro
  • Scallion Greens
  • Queso Fresco
  • Mexican Crema
  • Salsa Verde
  • Cotija Cheese

Instructions

1

Over medium heat, add the pulled chicken to a Dutch oven or large pot.

2

Add the onions, crushed tomatoes and beans.

3

Stir to combine and add the cumin, red pepper flakes, Worcestershire, chili powder and cracked black pepper.

4

Stir to combine and add the chicken stock. Add liquid smoke, if using. Bring to a simmer and reduce temperature to low.

5

Simmer and stir occasionally for about 30 minutes. Taste chili during the 30 minutes for seasoning. Add more liquid smoke if desired.

6

In the last 10 minutes of simmering, add garlic salt and celery salt, stir to combine and taste again for seasoning. Add more of anything you like.

7

Chili is ready at the 30 minute mark, or when it has reduced and thickened a bit.

8

Serve hot, with favorite toppings.