Shortcut Chicken Chili

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

1 onion, chopped

1 yellow or orange bell pepper, chopped

Kosher salt and freshly ground pepper

1 medium sweet potato, peeled and grated on the large holes of a box grater

3 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 26-ounce box chopped or crushed tomatoes (about 3 cups)

1 16-ounce can chili beans in sauce

3 cups shredded rotisserie chicken

1/2 cup chopped fresh cilantro

Tortilla chips, shredded cheddar cheese and/or chopped scallions, for topping


  1. Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.
  2. Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.