Chicken chili made with leftover grilled or smoked chicken is easy, full of flavor, and light enough for a weeknight meal.
This recipe works with any shredded chicken, but smoked or grilled chicken adds a subtle smoky depth that’s especially nice. Perfect for game day or a simple family dinner.
It can be gluten-free and dairy-free if you use dairy-free cheese and skip sour cream.
Chicken is one of the most-used proteins in our kitchen. When we smoke a brisket, we often add a whole chicken to the smoker to use the meat throughout the week and to make stock from the carcass. It’s versatile, kid-friendly, and ideal for recipes like this chili.
This chicken chili is inspired by a brisket chili but intentionally lighter and simpler—brisket can be quite rich. Use any leftover shredded chicken (smoked, grilled, or simply roasted). We sometimes smoke a whole chicken just to make this chili.
Smoked Red Chicken Chili
This is a red chicken chili rather than a white chili—red sauce gives the chili more body and depth. Use chili powder and red peppers for the base, then build flavor with aromatics and spices.
What is chili?
Definitions vary, but at its core chili is a sauce with chili peppers or chili powder. Regional variations are common: some recipes exclude beans while others include them with corn and other ingredients. For this recipe, the red sauce and chili spices make it a chili in spirit.
We use leftover smoked chicken here, but any shredded chicken—breasts, thighs, or rotisserie meat—will work. Add onions, garlic, red bell pepper, green chilis, tomato-based sauce and spices for a satisfying chili.
How to make Smoked Chicken Chili
If you choose to smoke chicken first, use your preferred smoked whole chicken method. If you don’t want to smoke, use any cooked shredded chicken—this recipe uses about 3 cups of shredded chicken.
Start by softening onions and red bell pepper in olive oil, add garlic, then stir in chili powder to lightly toast. Add the shredded chicken, tomato sauce, diced tomatoes, green chiles, and other liquids and simmer, covered with the lid slightly ajar, for 30 to 60 minutes depending on how concentrated you want the sauce. Simmering 30–45 minutes gives great flavor while keeping it convenient for weeknights; longer simmering deepens the richness.
What to add to Chicken Chili
Customize the chili to your taste:
- Beans: kidney, black, or white beans are all good additions if you like them.
- Corn: adds a touch of sweetness to balance heat.
- Fresh chiles: serrano, poblano, or jalapeño add fresh heat alongside dried chili powder.
- Chipotle in adobo: adds smokiness and depth.
- Extra liquid: beer, wine, or chicken stock will thin the chili or add flavor.
- Garnish: fresh cilantro brightens the finished bowl.
Chili Toppings
- Shredded cheese (or dairy-free alternative)
- Sour cream or dairy-free sour cream
- Thinly sliced jalapeños
- Sliced avocado
- Diced white or green onions, or chives
- Optional crispy bacon pieces
Smoked Chicken Chili Recipe
Smoked Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 large white onion, diced
- 1 red bell pepper, diced
- 1/2 jalapeño, diced (optional)
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 3 cups leftover smoked chicken, shredded (or any shredded chicken)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/4 cup hot sauce (Valentina or your favorite)
- 1/4 cup coffee (optional, adds depth)
- 1 tablespoon tomato paste
- 1 teaspoon salt (adjust to taste)
Instructions
- In a large saucepan or Dutch oven over medium heat, warm the olive oil and add the diced white onion. Cook about 4 minutes to soften.
- Add the red bell pepper and jalapeño and cook another 4 minutes until softened. Add the garlic and sauté about 1 minute.
- Stir in the chili powder and toast for about 1 minute, reducing heat if the vegetables begin to brown.
- Add the shredded chicken, tomato sauce, diced tomatoes, green chiles, hot sauce, coffee, tomato paste, and salt. Stir to combine.
- Simmer covered with the lid slightly ajar for 30–60 minutes, stirring occasionally. Simmer 30–45 minutes for a quicker meal; simmer 60 minutes for a richer, more concentrated sauce.
- When the chili reaches your desired thickness, remove from heat and serve warm with your favorite toppings.
Notes
Use any shredded chicken (no skin) if you don’t have smoked chicken. For more heat, add chipotle in adobo. To boost richness, add extra tomato paste or chili powder. For a thinner chili, simmer less or add more tomato sauce or stock.
Nutrition
Carbohydrates: 4 g |
Protein: 18 g |
Fat: 7 g
Nutrition information is an approximation.
Additional Info
Wine Pairing
This chili is fairly mild, so a fruity red with balanced acidity works well. Try a Rioja or Tempranillo, or a Syrah for richer flavors. If the chili is spicier or richer, a light Beaujolais or a bold rosé can refresh the palate and complement the dish.
More Leftover Chicken Recipes
- Smoked Chicken Verde Soup
- Buffalo Chicken Pizza
- Spicy Grilled Chicken Tacos
- Chipotle Honey Chicken Tacos
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