Go Back
–+ servings
Smoky Chicken Chili

Smoky Chicken Chili: The Best Hearty Dish for Cozy Nights

This Smoky Chicken Chili recipe is full of healthy yumminess: beans, tomatoes, peppers, garlic, onions, and zesty spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Cooling Time 20 minutes
Total Time 2 hours 50 minutes
Course Main Dish
Cuisine American
Servings 10 ounces
Calories 554 kcal

Equipment

  • Roasting pan with a rack and lid
  • soup pot
  • Digital meat thermometer

Ingredients
  

For the smoked chicken

  • 3 tablespoons liquid smoke
  • 1 whole raw chicken organs discarded, rinsed, and patted dry
  • 2 teaspoons coarse smoked salt plus more to season the chicken
  • pepper to taste
  • 1.5 cups chicken stock link available
  • Roasting pan with a rack and lid

For the chili

  • 1 whole smoked chicken meat pulled
  • 1 large onion chopped
  • 1 whole red pepper seeds and membranes removed and chopped
  • 2 whole poblano peppers seeds and membranes removed and chopped
  • 2 whole jalapeño peppers seeds and membranes removed and diced
  • 4 cloves garlic minced
  • 0.5 cup cilantro finely chopped, plus more for garnish
  • 14 ounces canned small white beans drained and rinsed
  • 14 ounces canned black beans drained and rinsed
  • 14 ounces canned fire-roasted diced tomatoes
  • 10 ounces can of Rotel Original Diced Tomatoes and Green Chilies
  • 4 cups chicken stock link available, use only 3 cups if adding the pan juices from the smoked chicken
  • 1 cup juices from the smoked chicken pan if not smoking your own chicken use regular chicken stock and 2 tablespoons of liquid smoke
  • 2 teaspoons coarse smoked salt if using fine salt, use only 1 teaspoon
  • 2 tablespoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon coriander

Instructions
 

For the smoked chicken

  • Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix the chicken stock, 3 tablespoons of liquid smoke, and 2 teaspoons of smoked salt in the bottom of the pan.
  • Place the rack in the pan, then put the chicken on top. Season the chicken with more smoked salt and pepper, close the lid, and cook for 90 minutes. (Temp the chicken to be sure it has reached 165 degrees with a digital meat thermometer.)
  • Allow the chicken to cool for 15-20 minutes, remove the skin and discard, then shred it using two forks. Add a ½ cup of the cooking liquid to the shredded chicken.

For the chili

  • Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes.
  • Mix in the garlic and sauté for 1 more minute.
  • Add in all the spices and another teaspoon of smoked salt, and cook for another minute.
  • Mix in the cilantro, beans, tomatoes, Rotel, and stock, then bring it up to a boil.
  • Turn down to a simmer and cook for 15 minutes.
  • Gently fold in the shredded chicken and simmer for 10 minutes.
  • Serve warm with your favorite toppings: chopped cilantro, diced green onions, chopped tomatoes, diced jalapeños, pico de gallo, sliced avocado, shredded cheese, or sour cream.

Notes

You can skip the first step if you buy a pre-cooked BBQ or Rotisserie cooked chicken. Fine salt is saltier than coarse salt per pinch. If you're using fine salt instead of coarse salt you can half the amount in this recipe.

Nutrition

Serving: 10ouncesCalories: 554kcalCarbohydrates: 26gProtein: 45gFat: 30gSaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 171mgFiber: 8gSugar: 6g
Keyword Chili Recipe, comfort food, Cozy Meals, Healthy Chili, Hearty Dish, Smoky Chicken Chili
Tried this recipe?Let us know how it was!