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Smoked Chicken Chili


1 pound cooked pinto beans
2 large tomatoes
1 large onion
1 green bell pepper
1 Tablespoon minced garlic
1 Tablespoon chili powder
2 Tablespoons ground cumin
1 Tablespoon cayenne pepper
1 quart chicken broth
2 pounds smoked, boneless chicken meat, cubed 1/4"
2 Tablespoons vegetable oil


Heat vegetable oil in saucepan.
Cook diced onion until soft.
Stir in diced bell pepper, garlic, chili powder, cumin, and diced tomatoes.
Cook 2 - 3 minutes.
Add chicken broth and bring to boil.
Simmer and adjust cayenne for desired heat. Add beans and chicken, simmer 30 minutes. Serve in bowls.
Garnish with shredded cold-smoked cheddar, sour cream, and cilantro.
Yield: 6 - 8 servings