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!
1 1/2Tablespoons(20ml)Cooking Oil
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
sour cream, grated cheese, diced tomatoes, sliced green onions
bread, corn bread
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.