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.
Chili Chicken {quick & easy}
Yield 6 servings
You can toss in some other chopped veggies, like zucchini, orange or yellow pepper, and other squash varieties.
Ingredients
- 2 tablespoons olive oil
- 4 cups chopped yellow onions (about 3 onions)
- 2 tablespoons minced garlic (about 4 cloves)
- 1 red bell pepper, cored, seeded, and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for a spicy kick)
- 2 teaspoon salt
- 48 ounces (6 cups) crushed tomatoes with liquid
- handful (about 1 cup) fresh basil leaves
- 3 cups cooked chicken, diced into cubes
- toppings of choice: sour cream, shredded cheese, chopped green onions
Instructions
- Place a large stockpot over medium heat.
- Add oil and let it warm up for a minute.
- Add the onions and cook for 10 minutes or until translucent.
- Add the garlic and cook for another few minutes.
- Add the peppers, chili powder, cumin, cayenne, and salt and cook for a minute.
- Add the tomatoes and liquid and basil to the pot. Bring the pot to a boil and then reduce to a simmer. Simmer for 15 minutes uncovered.
- Add the chicken and simmer for another 10 minutes.
- Serve hot with toppings.
What a Great idea! I have a family of four
and there’s always left over rotisserie chicken
🙂
Yes, this recipe is great with leftovers 🙂