Updated: Nov 18
-1 lg Diced Yellow Onion
-3 Diced Bell Peppers (1Red, 1 Green & 1 Yellow)
-1 Diced Jalapeño seeded & diced
-½ tsp Salt
-½ tsp pepper
-1 tsp Oregano
-1 tsp Chili Powder
-1 tsp Cumin:
-1/4 cup Smoked Paprika
-30 oz. Canned Diced Tomatoes (Drained)
-15 oz. Canned Tomato Sauce
-1 Rotesseri Chicken (or whole roasted chicken) (Skinned & Pulled)
-2 cups Chicken Stock
-15 oz canned rinsed Black Beans
-15 oz canned rinsed White Beans
-15 oz Drained Corn
-4 oz Cream Cheese
-2 cups shredded cheddar
- 8 oz sour cream
-4 cups of white rice
This Smokey Chicken Chili is a tasty dish with a slight smokey taste, perfect for Smoke Eaters!
1-In a large sauce pot, combine the onions, bell peppers, jalapeno peppers, s&p, oregano, chili powder, cumin & smoked paprika in a tbsp of coconut oil & saute over med low heat, stirring constantly for 5 to 10 minutes.
2- Next, mix in the chicken. I like to use a good quality store bought rotesseri chicken, however, sometimes I roast my own seasoned chicken, beforehand.
3-Immediately after stirring the pepper mixture and the chicken together, add in the beans & the corn and mix in as well.
4-After the chicken and peppers have been evenly mixed together with the beans & the corn, add in the tomato sauce & chicken stock.
5-Bring the pot to a low simmer and cook for about 45 minutes.
6-The last step is to add in the cream cheese until it melts and is stirred into the chili.
7-Serve over rice, with a dollop of sour cream & some shredded cheddar cheese, along with some tortilla strips (or crushed chips)
Pair with Smoke Eater "First Due Red" Pinotage
This is a hearty delicious dish! Enjoy!