Smoky White Bean Fire Roasted Tomato Chicken Chili

Smoky White Bean Fire Roasted Tomato Chicken Chili

The weather here in Seattle has been a little wintery, meaning it’s been cold and rainy and gray lately.  Calgon take me away!  Well instead of Calgon, I thought I would make a nice chili instead.  Well okay before the chili I thought I would take a trip to Hawaii instead.  But look at what I left behind for a week:

ImageAhhhhhh, better than calgon I must admit.

ImageI love Seattle but you must take a sunny trip during the winter to keep your sanity!  But cold wintery nights leave for nice warming chili in front of a fire watching The Bachelor!  I know, I know, the relationships don’t last but it is awesome drama.  And I actually love watching the places they film around the country.  They went to Switzerland this season and it was stunning.  Yes, another place added to my bucket list.  But watching from the couch with my chili was just fine for now.


Smoky White Bean Chicken Chili

You can cook this and reduce the broth down to make it soupy or cook it and reduce the broth further to make it more of a chili.  I actually liked it soupy so I could dip my Italian bread in it.  This recipe makes a lot so freeze some and enjoy later.  The leftovers the next night were tastier actually because the flavors had marinated the chicken more.  You must use the smoky paprika as well because the smoky flavor it adds to this is quite delicious.  Enjoy!


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 chicken breasts, boiled and shredded (or use a cooked whole rotisserie chicken and shred it)
  • 1 teaspoon smoky paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile pepper
  • 6 cups chicken stock
  • 2 cans (28 ounce) fire roasted diced tomatoes
  • 3 cans (14.5 ounce) white beans
  • 2 cans (4 ounce) diced green chiles
  • Salt and pepper to taste
  • Grated Cotija cheese for topping (just crumble it)
  • Fresh cilantro for topping
  • Avocado cubes for topping

In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.  Then add the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.  Stir in the chicken stock, diced tomatoes, white beans, and green chiles.  Add salt and pepper to taste.  Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.

This chili will nourish you with vitamin B12, protein and fiber among lots of other nutrients.  Enjoy!


  1. Your chili sounds great. I love chili anytime of the year but especially one a chilly day.

  2. This sounds awesome, in Florida we eat Chili regardless of the weather!