Monday, October 5, 2009

Smoky Chicken Chili

This is a recipe that I found on I adjusted it a little by adding a tablespoon of sugar to offset the acidity of the tomatoes.


2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 ounce.) cans zesty chili-style diced tomatoes (Del Monte)
3 cups shredded or chopped smoked chicken
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (12 ounce) can or bottle of beer (you can substitute chicken broth)
1 (1.25 ounce) envelope white chicken chili seasoning mix (McCormick)
1 tablespoon sugar

Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 6 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally for 1 hour.

Yield: about 6 large servings

FYI: Poblanos are not hot chile peppers, it's like using green bell pepper, they just have a different taste. You could substitute green bell peppers if you wanted.

I served this chili with baked corn tortilla chips and strips. I just happened to have corn tortillas in the freezer from a disaster dish I made a few months ago. I just played around with the shapes and seasonings...


small corn tortillas
cooking spray (like Pam)

Spray large baking sheet. Cut each tortilla into 6 wedges and place on baking sheet in a single layer. Spray with cooking spray and top with salt.

Bake at 400 degrees for about 10 minutes or until crisp.

Optional: Sprinkle with other spices such as pepper, chipotle chili powder (hot), smoked paprika.

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