Slow Cooker Spicy Smoky Chicken Chili -- Taste Arkansas
When winter settles in with those long, gray days, I turn to heartier menus. Soups, stews and chilies form the basis of many of our weekly meals. They’re economical, filling and warming and can usually be made in quantities sufficient for 2-3 meals. This Slow Cooker Spicy Smoked Chicken Chili is one I rely upon not only for family meals but to share with neighbors and friends. Plus, it makes good use of smoked chicken or turkey leftover from the holidays, as well as the stash of frozen peppers and corn from the garden.
It’s spicy just as the name implies. In fact, some may think of it as hot. The heat may easily be adjusted to your tastes by reducing or increasing the peppers. This version satisfies my taste for spicy but allows others who don’t have quite the tolerance for heat to still enjoy it. Since this is such a filling chili, little else is needed to complete the meal.
- Preparing Time: 8 hours
- Total Time: 8 hours
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
- 3 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 1 large yellow onion diced
- 1 teaspoon freshly cracked black pepper
- 2 chipotle chilies in adobo minced
- 32 ounces low-sodium chicken broth
- 6 cups smoked chicken or turkey (breasts thighs or a combination), chopped or shredded
- 2 tablespoons canola or riceland rice bran oil
- 2 teaspoons cumin seed
- 2 cups chopped poblano peppers
- 2-3 teaspoons cumin
- 2 teaspoons ground ancho pepper
- 2 cans rotel (a combination of mexican and regular) blended
- 1 – 1/2 jalapeno minced
- 1 1/2 cups finely crushed tortilla chips
- one 13.5-ounce can cannellini beans drained and rinsed
- one 13.5-ounce can black beans drained and rinsed
- one 13.5-ounce can garbanzo beans drained and rinsed
- 1-1 1/2 cups frozen whole kernel corn
- 1/2 up chopped cilantro plus additional for garnish
- 1 can additional rotel optional (or diced tomatoes)
- for serving: lime wedges grated cheese, pickled jalapenos, chopped cilantro, sour cream, corn chips
- Carbohydrate 32.20338200896 g
- Cholesterol 0 mg
- Fat 1.55634 g
- Fiber 4.65600005722046 g
- Protein 17.37273245312 g
- Saturated Fat 0.17862 g
- Serving Size 1 1 Recipe (1171g)
- Sodium 3933.177147552 mg
- Sugar 27.5473819517395 g
- Trans Fat 0.329622 g
- Calories 198 calories
To see the instructions for preparations go to: http://www.tastearkansas.com/slow-cooker-spicy-smoked-chicken-chili/ Total Cooking Time: 6 - 8 hours Makes approximately 6 quarts.
