Shortcut Chicken Chili
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 64 milligrams
- Sodium
- 823 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 13 grams
- Protein
- 31 grams
- Sugar
- 13 grams
- Total: 35 min
- Active: 35 min
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.