Smoked White Bean Chicken Chili | Heath Riles BBQ

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: canned chicken

Chicken breast is leaner; canned chicken saves prep time.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and similar in texture.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika offers flavor without the smokiness.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers provide heat with fewer calories.

Spatchcock the whole chicken by removing the backbone and flattening it.

Season the chicken with avocado oil, citrus rub, and chicken rub.

Preheat the Traeger Ironwood grill to 300°F and cook the chicken until it reaches 165°F.

Remove the chicken from the grill and let it rest before deboning.

In a cast iron pot, heat 2 tablespoons of olive oil and add the diced onion; cook until translucent (about 15-20 minutes).

Add 1 heaping tablespoon of butter and 2-3 heaping tablespoons of minced garlic to the onions.

Stir in 1 (7 oz) can of diced green chilies and season with garlic jalapeno rub and 2.5-3 tablespoons of chili seasoning.

Add the deboned chicken to the pot and mix with the onion and pepper mixture.

Pour in 32 oz of chicken broth and add 2 cans of rinsed and drained great white northern beans.

Stir in 8 oz of heavy whipping cream and mix well.

Mash a third can of beans to release starches and add to the pot.

Add 1 block of softened cream cheese and 1-2 tablespoons of lemon juice.

Cover and cook for 45 minutes to an hour to let flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens