This easy recipe provides a nice alternative to ground meat chili. Have some tonight while you are watching the game, and freeze some for next week when you'll be too busy to cook. Melissa Lauer, who submitted this recipe, is the author of the e-book www.101rotisseriechickenrecipes.com.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 large Rotisserie chicken, shredded and chopped into bite-sized pieces
- 1 large green pepper, chopped
- 1 large onion, chopped
- 5 cloves of garlic, minced fine
- olive oil
- 2 tsp. Salt
- 1 Tbsp. oregano
- 3 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. cayenne pepper
- 45 oz. black beans from a can (with liquid) – this is about 3 small cans or 1 large can and 1 small can
- 32 oz. Chili-ready tomatoes
- ½ jar spaghetti sauce (we like mushroom)
- 6 oz. tomato paste
Preparation:
To prepare this hearty, award winning chicken chili, saute’ green pepper and onion in olive oil until soft. Add garlic and cook another 1-2 minutes. Add remaining seasonings and chicken, and mix until thoroughly combined. Add remaining ingredients and simmer for about 25 minutes.
Tricks and Tips:
- We’ve made this chili the night before, and heated it up in the crockpot the next day for a party. For parties, we'll do one pot of black bean chicken chili and one pot of white chicken chili.
- This chili freezes very well.
- Serve with sour cream, cheddar cheese and cornbread (or French bread or sourdough) for a complete meal.
If you have a recipe with that Southwest attitude--salsa, chile, Mexican dishes, margaritas--you can submit it and have it published on the About Phoenix site. Use this form to submit your recipe.
