Easy Chicken Chili with Roast Chicken
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!
Servings: 4 servings
Calories: 306kcal
Ingredients
- 1 1/2 Tablespoons (20 ml) Cooking Oil
- 1 Onion , chopped
- 2 cloves garlic , minced or crushed
- 15 oz. (425 g) crushed Tomatoes (@ 2 cups)
- 7 oz. (198 g) canned diced Green Chilies
- 15 oz. (425 g) canned Beans (Chili, Black, or Pinto, or whichever you prefer)
- 1 Red Bell Pepper , chopped
- 1 1/2 cups (210 g) (about) leftover Roast Chicken , chopped
- 1/2 teaspoon (2.5 ml) ground Oregano
- 2 teaspoons (10 ml) ground Cumin
- 2 tablespoons (30 ml) chili powder
- 1/2 teaspoon (2.5 ml) paprika
- 1/2 cup (120 ml) 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.
Nutrition
Calories: 306kcal | Carbohydrates: 34g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 687mg | Potassium: 907mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2503IU | Vitamin C: 57mg | Calcium: 109mg | Iron: 5mg