Recipe courtesy of The Neelys
Episode: Autumn Delights
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

More from:

Potluck Parties

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Green Chili

Recipe courtesy of Tyler Florence

Chicken Pot Pie

Recipe courtesy of Virginia Willis

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken and Noodles

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking