Shortcut Chicken Chili
This chili uses cooked, rotisserie chicken for a ligthened up version of the comfort food classic in a fraction of the time. Dovetailing Tip: Use 3 cups of the chicken you cooked on day 2. Shred the chicken into large chunks for this recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 186
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 186
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 yellow or orange bell pepper, chopped
kosher salt and freshly ground pepper
1 medium sweet potato, peeled and grated on the large holes of a box grater
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1-26 ounce box chopped or crushed tomato (about 3 cups)
1-16 ounce can chili beans in sauce
3 cups shredded rotisserie chicken
1/2 cup chopped fresh cilantro
tortilla chips, shredded cheddar cheese and/or chopped scallions, for topping
Directions:
Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.
Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.
Source: foodnetwork.com
Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
