Smoky Chicken Chili


Adapted from Southern Living

2 poblano chile peppers, diced

1 red bell pepper, diced

1 large Vidalia onion, diced

4 garlic cloves, minced

2 tablespoons olive oil

1 28 ounce can diced tomatoes

1 10 ounce can tomatoes with green chilies

5-6 cups shredded smoked chicken

1 15 ounce can navy beans, drained

1 15 ounce can black beans, drained

1 quart chicken broth

1 pound frozen whole-kernel corn

1 teaspoon oregano

2 teaspoons cumin

2 teaspoons hot Mexican chili powder

1 teaspoon chipotle chili

¾ teaspoon salt

½ teaspoon white pepper

¼ teaspoon cayenne

In a large heavy-bottomed pot, heat the oil over medium-high heat.  Add the chilies, pepper, and onion and sauté for 7 minutes.  Add the garlic and sauté for one more minute. Add the two cans of tomatoes, chicken, beans, corn, broth and spices.*  Bring to a boil.  Reduce to a simmer and cook for 1 ½ hours.


Serve with cheese, sour cream, lime wedges, sliced green onions, and corn bread.


*Chili can be prepared up to this point in advance, transferred to a crock-pot and cooked on low for 8-10 hours, or refrigerated and finished later.        

Belle of the Kitchen