Roasted Chili Chicken

The beginning of the new year typically brings cold weather to many of us therefore, chili is often a mealtime answer.  I developed this recipe years ago and decided to bring out of my archives with a bit of updating and a video to share the steps for easy preparation.  The flavors are simply fabulous with just enough balance between savory with a bit of spice.  Of course, you can control the spice with a mild salsa or if you have super sensitive palettes you can simply substitute canned tomatoes.  If cannellini beans aren’t on hand or not your favorite, try pinto, kidney, or black beans! Let me know your thoughts, substitutions and favorites! Enjoy!

Roasted Chili Chicken 

Yield:  8 servings 


2 Tablespoons olive oil 

1 cup onion, chopped 

½ cup bell pepper, chopped 

2 cloves garlic, minced

2 cups commercial salsa 

1 teaspoon chili powder

1 teaspoon cumin 

1 teaspoon Kosher salt

3 cups chicken broth

1 deli roasted chicken, skinned and boned, cut into bite-sized pieces, about 3 cups

1 15-ounce can cannellini beans, rinsed and drained 

1 cup frozen, whole kernel corn

Toppings:  shredded cheddar cheese, Greek yogurt, chopped cilantro


1.  Heat oil in a Dutch oven over medium-high heat.  Saute’ onion and bell pepper until tender, about 4-5 minutes.  Add garlic and cook an additional minute.  Gently stir in salsa and remaining seven ingredients.  Bring to a boil; cover, and simmer on low, approximately 30 minutes or until hot.  

2.  Serve with your favorite toppings.  

Kitchen Tips 

~Baked or grilled chicken is a perfect substitution for rotisserie.  

~Add more beans if you like a heartier chili.  

~Instead of commercial salsa, make your own.  See my recipe for salsa on my blog.  

~Toppings are endless.  If you don’t care for Greek yogurt, sour cream is great! 

  1. Meg Plotsky says:

    After you saute the veggies can you throw this in a crock pot to finsih?

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