Smoked Chicken Chili
3:15 - Prep 0:15 / Cook 3:00
Beginner
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.
6 Servings
Ingredients
Smoked Chicken Chili
- 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
Preparation
List
Steps
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1.
Fill the hopper with pellets. Preheat pellet grill to 250°F in SMOKE mode.
2.
In a 3-quart cast-iron skillet, add beans, tomatoes & chilis, broth, onion, chicken, chili seasoning and 5 ounces of the cheese. Stir until combined.
3.
Place the skillet on the grates and smoke uncovered for 3 to 4 hours, stirring occasionally.
4.
Remove from heat and spoon into bowls. Top with cheese, a dollop of sour cream and parsley.
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