Name: Shortcut Chicken Chili
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.

Photograph by Ryan Dausch

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Shortcut Chicken Chili

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