Smoky Chicken Chili

Jennifer Davick

Save time by making this chicken chili with smoked chicken from your favorite barbecue restaurant, or use a barbecue-flavored rotisserie chicken from your local supermarket.

Yield: Makes 9 cups
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 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.
  2. *1 1/2 cups low-sodium chicken broth may be substituted.
  3. Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
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