Chicken Chili {quick & easy}

There are many variations of chili. Chili with beans, veggie chili, turkey chili, beef chili, white chicken chili, and so on.

If you're not eating beans, but like a source of protein in your chili and want a quick and easy recipe, I think you'll like this one.

This is the kind of chili that you can make in 30 minutes using leftover rotisserie chicken, spices, herbs, and a veggie or two. I use red pepper, but feel free to add other pepper colors, zucchini, or other type of squash, carrots, or even chopped string beans. You can also add chopped fresh kale, spinach, or cilantro at the very end of the cooking time.

Choose a few great toppings as well, such as shredded cheese (if you're doing dairy), chopped green onions, chopped basil leaves, and the sour cream recipe from my SCD cookbook, or the dairy-free ranch dressing also in my SCD cookbook.

And add some chili sides, like my no-corn cornbread or chili cheese muffins.

When preparing this recipe, consider making a double batch, freeze leftovers and add more veggies or beans, or whatever you have on hand when you reheat it.