Smokey Chicken Chili

It has been unseasonably warm in Portland.  I’ll bet the North East is totes jelly!  I was chatting with one of my running buddies today and we both agreed that we wouldn’t mind being snowed in for a few days….of course if that happened everyone would would be bitching about not being able to get to the work, the store etc.  You can’t win!  However with Superbowl coming up and most of the country being pounded with chilly weather I figured it was time for a chili recipe!  I don’t use beans in my Chili because I’m not a fan but by all beans ( I meant means) feel free to throw in a couple of cans of your favorite legumes and chow down!

Smokey Chicken Chili

Gluten Free/Nut Free/Dairy Free/ Paleo – Serves about 8

INGREDIENTSchick chili

  • 1 half store bought all natural rotisserie chicken, deboned, skinned and chopped
  • 6 slices thick cut nitrate free bacon chopped
  • 1 small onion finely minced in food processor
  • 2 cloves crushed garlic
  • 2 TBSP mild chili powder
  • 1 TBSP smoked paprika
  • 1TBSP Ground Cumin
  • 1 TBSP Ground Coriander
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1 package mushrooms sliced chopped ground down in a food processor( will kind of resemble ground meat)
  • 1 green bell pepper finely minced in food processor
  • 1 red bell pepper finely minced in food processor
  • 3 dates pitted and minced
  • 1 – 32 oz box organic chicken broth
  • 2 – 14.5 oz cans fire roasted tomatoes
  • 1 medium sweet potato peeled and diced into ½ inch pieces
  • 1 small yellow squash or zucchini diced in ½ inch pieces
  • ½ bunch chopped fresh cilantro
  • Salt and pepper


Heat a heavy soup pot to medium heat and add in chopped bacon.  Cook down until browned and fat has rendered.  Add diced onion and stir to cook down until translucent.  Add crushed garlic, all spices and stir together until fragrant.   Add in ground mushrooms, minced dates, diced red and green peppers, stir, & let simmer for about 8 minutes.  It will look kind of pasty but will start to become juicier as the veggies cook down.  Add a generous pinch of salt and pepper.  Next add in the boxed broth, fire roasted tomatoes, chopped cilantro & diced sweet potato. Once chili has come to a simmer, reduce heat and continue to simmer for 10 minutes to soften sweet potato.  Add in diced zucchini, more salt and pepper, and simmer for 5 more minutes.  Remove from heat, garnish with more cilantro and serve.

Although it will be delicious if you eat it right away, my recommendation is to cool the chili to room temperature, refrigerate overnight and reheat it the next day.  This will allow all the flavors to develop and it will be even more delicious!


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