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Smoky White Bean Chicken Chili

4.87 Mitt(s) 15 Rating(s)15 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 5

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Level: Easy

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Description

The smoky flavors of bacon, chipotle chili powder, smoky paprika, cumin, and roasted tomatoes bring depth to this super easy and healthy chili.

Ingredients

  • 4 slices Bacon, Chopped
  • 1 whole Large Onion, Diced
  • 3 cloves Garlic, Chopped
  • 1 whole Rotisserie Chicken, Shredded Or Diced
  • 1 teaspoon Smoky Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Onion Powder Or Granulated Onion
  • ½ teaspoons Garlic Powder Or Granulated Garlic
  • ½ teaspoons Chipotle Chile Powder, Or To Taste
  • 6 cups Chicken Stock Or Broth
  • 1 can (28-ounce Size) Roasted, Diced Tomatoes
  • 4 cans (14.5 Ounce Size) White Beans, Cannelini Or Great Northern
  • 2 cans (4 Ounce Size) Diced Green Chiles
  • Salt And Pepper, to taste
  • ½ cups Grated Cotija Cheese, Optional For Topping
  • ¼ cups Chopped Fresh Cilantro, For Topping (optional)

Preparation

In a hot Dutch oven, cook bacon for about 3 minutes.

Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.

Add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.

Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.

For serving, pass the cotija cheese and chopped cilantro for topping as desired.

This is great with cornbread or a crusty bread and a salad.

Note: a can of the white beans can be reserved, pureed or well mashed, and then added to chili for thickening at the same time as the other beans are added to the chili.

One Comment

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kelly on 11.10.2012

Had the most amazing flavor! Loved loved loved it!
The only change I made was adding about 2 Tbsp tomato paste to thicken the broth. I served it with the Cotija cheese as well as lime tortilla chips. Yummy!

15 Reviews

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Molly Hall on 1.5.2015

Delicious! Flavor is amazing. I did the 3 cans of beans and pureed the last one in the food processor to thicken it a little. It would have been perfect either way. Thanks for sharing!!

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abzalosel on 6.10.2013

This was okay, not our favorite. Definitely more soup-y than a thick chili, we served it with cornbread & that helped to soak/absorb the extra liquid.

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Kelly on 4.24.2013

Yummy! I just had a bowl of leftovers for lunch.

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Alicia Adelman on 2.11.2013

This is wonderful!

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kelly on 11.10.2012

This was amazing! The only change I made was adding 2 Tbsp tomato paste to thicken the broth. I served it with cotija cheese and lime tortilla chips. Delish!

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