By Traeger Kitchen
This chili is a fiesta of flavor, chock full of Traegered chicken, white beans, and seasoned with salsa verde. Serve with fresh avocado, sour cream, and cilantro for a creamy, spicy take on chili.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.8 Cup | chicken broth |
5 Cup | Chicken, grilled |
45 Ounce | (15 oz) great northern beans, drained |
3 Cup | salsa verde |
2 Teaspoon | ground cumin |
1/2 Tablespoon | onion powder |
1/2 Tablespoon | garlic powder |
To Taste | salt and pepper |
2 | diced avocado |
1/2 Cup | sour cream |
1/8 Cup | cilantro, chopped |
1
When ready to cook, start the according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
400 ˚F / 204 ˚C
2
Mix all chili ingredients in a Dutch oven or oven safe stock pot. Stir well to combine and add salt and pepper to taste.
8 Cup chicken broth
5 Cup Chicken, grilled
45 Ounce (15 oz) great northern beans, drained
3 Cup salsa verde
2 Teaspoon ground cumin
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
To Taste salt and pepper
3
Cover Dutch oven and place on the grill for 4 hours.
400 ˚F / 204 ˚C
4
Remove Dutch oven from grill and serve chili with garnishes. Enjoy!
2 diced avocado
1/2 Cup sour cream
1/8 Cup cilantro, chopped
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