SMOKY CHICKEN CHILI

My husband LOVES his smoker!! He calls it the "mans crockpot", and he will smoke almost anything - duck, salmon, lamb, eggs, our Thanksgiving turkey, cheese and of course ribs and chicken. He had smoked a LOT of chicken wings for our Superbowl gathering, and I thought the left overs would make a delicious chili. While browsing on Etsy I came across this wonderful recipe, made a couple of changes, and we enjoyed a delicious dinner.

SMOKY CHICKEN CHILI

1 tablespoon olive oil
1 onion, diced
4 cloves of garlic, minced
1 tablespoon chipotle chili powder
1 tablespoon smoked paprika
1 28 ounce can of diced tomatoes with juice
1 16 ounce can of black beans
2 1/2 cups of smoked chicken (removed from the bone)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of dried oregano
1/2 cup chicken broth
salt to taste
fresh cilantro, chopped
shredded cheese

Heat a large pot over a medium flame. When the pot is warmed, add the olive oil. Add the onions and garlic and saute until onion is translucent, stirring occasionally to prevent the garlic from burning, about five minutes. Stir in the chipotle powder, and the smoked paprika.
Add the diced tomatoes with their juices, the black beans, chicken, cumin, oregano and chicken broth  and stir. Add salt to taste.
Cover and reduce heat to low. Simmer for about 25 minutes.
Ladle into bowls and top with cilantro and shredded cheese.
Enjoy!

Recipe adapted from Kimberley Hasselbrink
theyearinfood.com/