Smoked Chicken Chili
 
Makes 10 cups
Ingredients
  • 1 pound white navy beans
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 (32-ounce) containers plus 2 cups low-sodium chicken broth, divided
  • 1 jalapeño, seeded and chopped
  • 4 large poblano chili peppers
  • 1 teaspoon kosher salt
  • 1 pound pulled smoked chicken
  • Lime Rice (recipe follows)
  • Fresh cilantro, shredded Monterey Jack cheese with peppers, sour cream, toasted tostada shells, and lime slices, to serve
Instructions
  1. In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
  2. In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, until onions are tender, 4 to 5 minutes. Add paprika, cumin, and oregano, and cook for 1 minute more. Add beans and 2 (32-ounce) containers broth, and bring to a boil over medium-high heat. Reduce heat to medium, cover, and let simmer, stirring occasionally, until beans are tender, 2 to 2½ hours. Add remaining 2 cups broth if chili is too thick.
  3. Using a potato masher, mash half of beans. Stir in jalapeño.
  4. Preheat oven to 450°. Line a baking sheet with foil.
  5. Cut poblanos in half lengthwise, discarding stem, seeds, and membranes. Place pepper halves, skin side up, on prepared pan.
  6. Bake until skin is blackened, about 30 minutes.
  7. Place peppers in a resealable plastic bag (or in a bowl, and cover with plastic wrap). Let stand until cool enough to handle. Peel peppers, discarding skins.
  8. Chop peppers and add to chili; stir in salt. Let cook, stirring occasionally, for 10 minutes. Stir in chicken, and cook for 10 minutes more. Serve over Lime Rice with cilantro, cheese, sour cream, tostada shells, and lime slices, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/smoked-chicken-chili/