Smoky Chicken Chili

December 6, 2017 12:49 pm Written by

I got this recipe from a client and finally made it last night… I don’t know what I was waiting for! This easy and flavorful chili is a great way to mix it up from your typical ground beef/turkey version, and is a great way to use leftover chicken (think: rotisserie). It’s low calorie, high in protein and packs in the veggies!



  • 2 poblano chili peppers, chopped
  • 1 large red bell pepper, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves,┬áminced
  • 2 tsp extra virgin olive oil
  • 2 (14.5 oz) cans zesty chili-style diced tomatoes
  • 3 cups (about 1 lb) shredded or chopped chicken (smoked is ideal)
  • 1 (16-0z) can black beans, rinsed and drained
  • 1 (16-0z) can┬ánavy beans, rinsed and drained
  • 1.5 cups low-sodium chicken broth (recipe calls for 12 oz beer, but I used the alternative)
  • 1 (1.25 oz) envelope white chicken chili seasoning mix



  1. Heat oil in large Dutch oven over medium-high heat
  2. Saute first 4 ingredients until vegetables are tender (about 7-10 minutes)
  3. Stir in diced tomatoes
  4. Add in chicken, beans, broth and white chili seasoning. Stir until well combined
  5. Bring to a boil over medium-high heat, then reduce heat to low and let simmer for 1 hour, stirring occasionally.
  6. Top with shredded cheese, plain Greek yogurt, chopped fresh cilantro, lime wedges, sliced black olives, chopped red onion, or anything else you’d like!
Nutritional Information

Makes 8 servings

Calories: 187, Carbs: 32, Fat: 2g, Protein: 11g, Sodium: 906, Sugar: 8g

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