Smoked Chicken Chili
Classic cold-weather comfort food, this Smoked Chicken Chili is great for every season. Made with leftover smoked chicken, it gets double-smoked status from a long smoke over hickory wood pellets enhanced by the subtle smoky flavor of the chicken. Got friends coming over for a big game? Go for the win with a great big pot of chicken chili.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker.
- 2 cans great northern beans
- 1 can diced tomatoes & green chilis
- 16 ounces chicken broth
- 1/2 white onion, chopped
- 3 cups shredded chicken
- 2 tablespoons chili seasoning
- 6 ounces pepper jack cheese, divided
- > sour cream, to taste
- > parsley, to taste
- > hickory wood pellets