This is our to-go chicken chili recipe during our roast chicken week. We'll roast whole chickens in the oven and save the leftovers for recipes such as this one. It's a great way to use up all the leftover chicken breast or even chicken thigh meat. Enjoy!
Total Time45mins
Servings: 4servings
Calories: 306kcal
Ingredients
1 1/2Tablespoons(20ml)Cooking Oil
1Onion, chopped
2clovesgarlic, minced or crushed
15oz.(425g)crushed Tomatoes(@ 2 cups)
7oz.(198g)canned diced Green Chilies
15oz.(425g)canned Beans(Chili, Black, or Pinto, or whichever you prefer)
1/2cup(120ml)water (about), or to desired chili thickness
Salt, to taste
fresh cracked Black Pepper, to taste
optional sides
sour cream, grated cheese, diced tomatoes, sliced green onions
bread, corn bread
Instructions
Heat a medium saucepan over medium-high heat and add oil. Add onions and garlic and cook until slightly translucent, about 2 minutes.Add tomatoes and green chilies and cook for 2-3 minutes.Add beans, bell peppers, chicken, oregano, ground cumin, chili powder, paprika. Add water to your desired thickness (usually about 1/2 to 1 cup).
Bring to a simmer then reduce heat and cook for 20-30 minutes.
Season with salt and pepper to taste. For gluten free, do not serve with bread or corn bread.