Hearty Chicken Chili
What do you make for a hungry crowd of people before game day? Smoky Chipotle Chicken Chili… obviously!! It’s the perfect one pot wonder that feeds a ton of people.
Servings: 8 people
Ingredients
- 2 onions chopped
- 6 cloves of garlic chopped
- 1 red bell pepper chopped
- olive oil for drizzling
- 2 cans kidney beans rinsed and drained (you can use any kind of beans if you don't have kidney beans)
- 2 tablespoon tomato paste
- 2 cans crushed tomatoes
- 1 cup chicken or turkey stock
- 3 tablespoon chili powder
- 2 tablespoon dried hot red pepper flakes
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 cups of shredded chicken great use for leftover chicken breasts or if you roasted a whole chicken you can use that too!
Instructions
- In a large pot drizzle the bottom with olive oil and cook the onions and red peppers over medium high heat for 5-7 minutes. Add the garlic, chili powder, cumin and red pepper flakes and mix together.
- Add the tomato paste, tomatoes, stock, beans, oregano and chicken. Salt and pepper. Simmer this mixture for about an hour. (add more stock if needed)
- Serve with any of the following, avocado, cheese, red onions, sour cream, more cheese, scallions, did I mention you can add cheese?
Notes
This recipe utilizes leftovers like shredded chicken from picking up a whole rotisserie chicken at the store! And then even better, the leftover chili just gets better as it sits.
Nutrition
Calories: 290kcal | Carbohydrates: 33g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 641mg | Potassium: 1041mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2260IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 5mg