Smoky Chicken Chili is a hearty, flavorful dish packed with protein, rich smokiness, and warm spices. Whether you use a pre-cooked BBQ rotisserie chicken or smoke your own, this chili offers a comforting bowl of goodness that’s perfect for cold days.
Ingredients:
For Smoked Chicken:
- 3 tablespoons liquid smoke
- 1 whole raw chicken (organs discarded, rinsed, and patted dry)
- 2 teaspoons coarse smoked salt (1 teaspoon if using fine salt), plus more to season
- Pepper to taste
- 1 ½ cups chicken stock
- Roasting pan with a rack and lid
For the Chili:
- 1 whole smoked chicken, meat shredded
- 1 large onion, chopped
- 1 red bell pepper, seeds and membranes removed, chopped
- 2 poblano peppers, seeds and membranes removed, chopped
- 2 jalapeño peppers, seeds and membranes removed, diced
- 4 cloves garlic, minced
- ½ cup finely chopped cilantro (plus more for garnish)
- 14 oz canned small white beans (drained and rinsed)
- 14 oz canned black beans (drained and rinsed)
- 14 oz canned fire-roasted diced tomatoes
- 10 oz can of Rotel Original (diced tomatoes and green chilies)
- 4 cups chicken stock (or 3 cups if including chicken pan juices)
- 1 cup juices from smoked chicken pan (or 2 tablespoons liquid smoke with chicken stock)
- 2 teaspoons coarse smoked salt (1 teaspoon if using fine salt)
- 2 tablespoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon coriander
Directions:
For the Smoked Chicken:
- Preheat the oven to 350°F (175°C).
- In a roasting pan, mix chicken stock, liquid smoke, and 2 teaspoons of smoked salt.
- Place the chicken on the rack in the pan, season with additional smoked salt and pepper, cover with the lid, and roast for 90 minutes.
- Allow the chicken to cool for 15-20 minutes, remove the skin, shred the meat, and mix with ½ cup of the pan juices.
For the Chili:
- Heat 2 tablespoons of olive oil in a soup pot over medium heat.
- Sauté onion, poblano, red bell peppers, and jalapeño with 1 teaspoon smoked salt for 6 minutes.
- Add garlic and sauté for 1 minute. Stir in spices and cook for another minute.
- Mix in cilantro, beans, tomatoes, Rotel, and chicken stock (or pan juices). Bring to a boil, then simmer for 15 minutes.
- Gently fold in the shredded chicken and simmer for an additional 10 minutes.
- Serve warm with toppings like chopped cilantro, diced green onions, jalapeños, shredded cheese, or sour cream.
Nutritional Information:
- Serving Size: 10 ounces
- Calories: 554
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 171mg
- Carbohydrates: 26g
- Fiber: 8g
- Sugar: 6g
- Protein: 45g
Enjoy this smoky, delicious chili as a cozy meal or for meal prep!
Smoky Chicken Chili is more than just a dish; it’s an experience of warmth, comfort, and a symphony of flavors. The marriage of tender, smoky chicken with robust spices, creamy beans, and a medley of vibrant vegetables makes this dish a standout. Perfect for chilly evenings or when you crave a hearty meal, this chili is versatile, wholesome, and a crowd-pleaser.
The essence of this dish lies in its smoky depth, which can be achieved using either a pre-cooked BBQ rotisserie chicken or your own home-smoked chicken. This flexibility allows both novice cooks and seasoned chefs to craft a dish that suits their preferences and time constraints.
The Beauty of Smoky Chicken Chili
Smoky Chicken Chili isn’t just food; it’s a sensory delight. Imagine the aroma of smoked chicken wafting through your kitchen, mingling with the earthy spices like cumin, smoked paprika, and chili powder. The richness of fire-roasted tomatoes combined with the creaminess of beans creates a luscious base that envelops the shredded chicken, making every bite satisfying.
One of the standout features of this chili is its balance of flavors and textures. The smoky notes from the chicken and liquid smoke are complemented by the sweetness of red bell peppers, the mild heat from jalapeños, and the freshness of cilantro. The beans provide a creamy texture, while the diced vegetables add a pleasant crunch.
Why Smoky Chicken Chili Stands Out
- Smoky Depth: The use of smoked chicken or liquid smoke infuses the dish with a deep, rich flavor that elevates it from ordinary to extraordinary.
- Protein-Packed: With shredded chicken and beans, this chili is a powerhouse of protein, making it ideal for those seeking a nourishing meal.
- Warm Spice Blend: A combination of smoked paprika, cumin, chili powder, and oregano ensures every bite is bursting with flavor.
- Customizable: You can adjust the level of heat by tweaking the number of jalapeños or substituting milder peppers, making it suitable for a variety of palates.
- Meal Prep Friendly: Smoky Chicken Chili stores well, making it a go-to for meal prep. Its flavors deepen over time, making leftovers even better.
Tips for Perfect Smoky Chicken Chili
- Choosing Your Chicken: If you’re short on time, a rotisserie chicken works perfectly. However, smoking your own chicken adds a more intense flavor that can’t be replicated.
- Beans and Tomatoes: Use canned beans and fire-roasted tomatoes for convenience, but if you have time, cooking beans from scratch or roasting fresh tomatoes can enhance the dish.
- Layering Flavors: Sautéing the vegetables with spices before adding liquids ensures the flavors meld beautifully.
- Toppings Matter: Toppings like sour cream, shredded cheese, diced jalapeños, and fresh cilantro not only add flavor but also elevate the presentation.
Health Benefits of Smoky Chicken Chili
This dish isn’t just delicious; it’s also packed with nutritional benefits:
- High in Protein: The chicken and beans provide a substantial amount of protein, essential for muscle repair and growth.
- Rich in Fiber: Beans are an excellent source of dietary fiber, promoting digestive health and satiety.
- Low in Sugar: This chili relies on natural flavors from vegetables and spices, keeping added sugars to a minimum.
- Full of Vitamins: The peppers, tomatoes, and cilantro provide a range of vitamins, including vitamin C, vitamin A, and antioxidants.
Pairing and Serving Ideas
Smoky Chicken Chili is a meal in itself, but pairing it with the right accompaniments can elevate the dining experience. Serve it with warm cornbread, crusty bread, or a bowl of fluffy rice. For a lighter option, a fresh side salad with a tangy vinaigrette complements the chili’s richness.
Drinks like a chilled beer, a glass of smoky red wine, or even a refreshing limeade pair beautifully with this dish, balancing its warm spices and smoky undertones.
Variations to Explore
- Vegetarian Option: Substitute chicken with smoked tofu or jackfruit and use vegetable stock instead of chicken stock.
- Extra Heat: Add diced chipotle peppers in adobo sauce or a pinch of cayenne for a spicier kick.
- Creamy Twist: Stir in a dollop of sour cream or cream cheese for a creamier texture.
The Appeal of One-Pot Cooking
One of the biggest advantages of Smoky Chicken Chili is its simplicity. As a one-pot meal, it’s both time-saving and mess-minimizing. This makes it perfect for busy weeknights or lazy weekends. The single-pot approach also ensures that the flavors meld together harmoniously, resulting in a cohesive and richly flavored dish.
Conclusion
Smoky Chicken Chili is more than a meal; it’s a testament to the transformative power of simple ingredients and thoughtful cooking techniques. Whether you’re feeding a hungry family, impressing guests, or enjoying a quiet night in, this chili is a dish that brings comfort and joy to the table.
Its smoky richness, paired with hearty beans and a melody of spices, makes it a timeless recipe worth revisiting. So grab your pot, gather your ingredients, and prepare to savor a bowl of smoky, spicy perfection. Each bite will remind you why home-cooked meals are unmatched in flavor and warmth.
Smoky Chicken Chili Recipe
Description
Smoky Chicken Chili is more than just a dish; it’s an experience of warmth, comfort, and a symphony of flavors. The marriage of tender, smoky chicken with robust spices, creamy beans, and a medley of vibrant vegetables makes this dish a standout. Perfect for chilly evenings or when you crave a hearty meal, this chili is versatile, wholesome, and a crowd-pleaser.
The essence of this dish lies in its smoky depth, which can be achieved using either a pre-cooked BBQ rotisserie chicken or your own home-smoked chicken. This flexibility allows both novice cooks and seasoned chefs to craft a dish that suits their preferences and time constraints.
Ingredients
For Smoked Chicken:
3 tablespoons liquid smoke
1 whole raw chicken (organs discarded, rinsed, and patted dry)
2 teaspoons coarse smoked salt (1 teaspoon if using fine salt), plus more to season
Pepper to taste
1 1/2 cups chicken stock
Roasting pan with a rack and lid
For the Chili:
1 whole smoked chicken, meat shredded
1 large onion, chopped
1 red bell pepper, seeds and membranes removed, chopped
2 poblano peppers, seeds and membranes removed, chopped
2 jalapeño peppers, seeds and membranes removed, diced
4 cloves garlic, minced
1/2 cup finely chopped cilantro (plus more for garnish)
14 oz canned small white beans (drained and rinsed)
14 oz canned black beans (drained and rinsed)
14 oz canned fire-roasted diced tomatoes
10 oz can of Rotel Original (diced tomatoes and green chilies)
4 cups chicken stock (or 3 cups if including chicken pan juices)
1 cup juices from smoked chicken pan (or 2 tablespoons liquid smoke with chicken stock)
2 teaspoons coarse smoked salt (1 teaspoon if using fine salt)
2 tablespoons smoked paprika
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons oregano
1 teaspoon coriander
Instructions
Directions:
For the Smoked Chicken:
Preheat the oven to 350°F (175°C).
In a roasting pan, mix chicken stock, liquid smoke, and 2 teaspoons of smoked salt.
Place the chicken on the rack in the pan, season with additional smoked salt and pepper, cover with the lid, and roast for 90 minutes.
Allow the chicken to cool for 15-20 minutes, remove the skin, shred the meat, and mix with ½ cup of the pan juices.
For the Chili:
Heat 2 tablespoons of olive oil in a soup pot over medium heat.
Sauté onion, poblano, red bell peppers, and jalapeño with 1 teaspoon smoked salt for 6 minutes.
Add garlic and sauté for 1 minute. Stir in spices and cook for another minute.
Mix in cilantro, beans, tomatoes, Rotel, and chicken stock (or pan juices). Bring to a boil, then simmer for 15 minutes.
Gently fold in the shredded chicken and simmer for an additional 10 minutes.
Serve warm with toppings like chopped cilantro, diced green onions, jalapeños, shredded cheese, or sour cream
Nutrition
- Serving Size: 10 ounces
- Calories: 554
- Fat: 30g
- Carbohydrates: 26g
- Cholesterol: 171mg