This Healthy One-Pot Chicken Chili takes only 30 minutes to cook and tastes like a cool-weather dream! Whatever the season, everyone who tastes this chili will be going back for more.
The crisp air and cool temps beg for chili on the dinner table. Chili for chilly nights.
Preferably with fuzzy slippers, fleecy jammies, and hot bowls ready in 30. ⏲
K, I can’t guarantee the fuzzy fleece, but you can have satisfying bowls of delicious chili on the table in 30 minutes.
This healthy one-pot chicken chili requires only one big pot and the amount of minutes it takes to watch a sitcom…
We make this healthy one-pot chicken chili in a jiffy by using something we almost always have on hand – rotisserie chicken. Just shred a rotisserie chicken from your favorite grocery store, and you’re halfway there.
I prefer to chop my own bell peppers and onions, but you can absolutely use the pre-chopped tri-pepper blends from the produce section of most grocery stores.
Toss in some fantastic seasonings, and give the whole thing a quick simmer.
Top with your favorite toppings and you’re done – soup’s on.
Crispy corn tortilla chips, shredded cheese, and fresh herbs makes it look and taste like you worked on this thing.
Big bowls are a must. Slippers and jammies optional but highly recommended.
This Healthy One-Pot Chicken Chili takes only 30 minutes to cook and tastes like a cool-weather dream! Whatever the season, everyone you serve this chili to will be going back for seconds.
- 3 TB olive oil
- 2 medium onions, roughly chopped
- 6 garlic cloves, roughly chopped
- 4 bell peppers, mixed colors, seeded/roughly chopped
- 2 1/2 tsp kosher salt
- 2 1/2 tsp chili powder
- 2 tsp granulated sugar
- 2 tsp ground cumin
- 1 tsp paprika
- 2 cans (28 oz. each) crushed tomatoes, with all juices
- 1 whole, cooked rotisserie chicken, meat shredded
- 2 cups good quality chicken broth
- Optional for Serving:
- chopped fresh cilantro for garnish
- shredded cheese
- corn tortilla chips
- In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat.
- Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.
- Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.)
Source: Chew Out Loud
Chili for Chilly Nights…