Smoky Chipotle Chicken Chili

17 Sep

Stumbling upon a recipe destined to become a Family Classic is a delightful feeling.  I got this feeling recently, when I made Smoky Chipotle Chicken Chili.

It’s crammed full of chicken, white beans, and flavor.  Tangy, smoky, spicy flavor.

The Big Guy was skeptical when I said I was making it.  “Why don’t you stick with the chili you know is a home run?  Your mom’s recipe?”  My mom’s recipe has, I must tell you, won a community chili cook-off, so he has a very valid point.  But my cooking is sort of based on trying new things, finding our new favorites that are just a little different than anything we grew up with.  While mom’s White Chicken Chili will always, always find its way to our table a couple times every fall and every winter, there’s a new chili in town, and it’s here to stay!

Smoky Chipotle Chicken Chili

Smoky Chipotle Chicken Chili
serves 8

4 slices bacon, chopped
1 large onion, diced
4 cloves garlic, minced
1 rotisserie chicken, shredded (or diced)
1 tsp. smoky paprika
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chipotle chili powder
6 c. chicken broth
28 oz. fire-roasted, diced tomatoes
4 cans (14.5 oz. each) white beans (cannelini or great northern)

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2 Responses to “Smoky Chipotle Chicken Chili”

  1. sybaritica September 17, 2012 at 6:06 pm #

    The canneloni beans sound so much nicer than the regular old kidney ones!

    • kitchenmommy September 17, 2012 at 9:21 pm #

      Don’t they though! A name can make all the difference!

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