The beginning of the new year typically brings cold weather to many of us therefore, chili is often a mealtime solution.  I developed this Roasted Chicken Chili 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 and a bit of spice.  Of course, you can control the heat with a mild salsa or if you have a sensitive palette and prefer a more mild, less spicy version, you can simply substitute canned tomatoes or fire-roasted tomatoes.  If cannellini beans aren’t on hand or not your favorite, try pinto, kidney, black beans, or a mixture. Let me know your thoughts, substitutions, and favorites!

I love serving this comfort food with cornbread or tortilla chips. This Roasted Chicken Chili is great for large gatherings as you can make in advance as the flavors marry and mellow becoming more and more pronounced. Before I developed, I would have never thought of having chicken as the star of the show as I have always used beef for my chili recipes. I was so off based with not using chicken as the protein in my chili recipes.

I prefer making my soups and stews in a crock pot or slow cooker as I have always believed the “secret is in the simmer”. I like to simmer on low heat for a long time. This recipe can of course be made quick and easy but my preference it slow and low. However, canned beans can become over cooked and mushy so add the last 30 minutes of cooking time.

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Roasted Chicken Chili

Yield:  6-8 servings 

Author Chef Tiffany Blackmon

Ingredients

• 2 tablespoons olive oil
• 1 cup onion chopped
• ½ cup bell pepper chopped
• 2 cloves garlic minced
• 1 deli roasted chicken or turkey skinned and boned, cut into bite-sized pieces
• 2, 15- ounce cans cannellini beans rinsed and drained
• 2 cups commercial salsa
• 2 cups chicken broth
• 1 cup frozen whole kernel corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon Kosher salt
• Toppings: shredded cheddar cheese sour cream, chopped cilantro

Instructions

• Heat oil in a Dutch oven over medium-high heat.  Sauté onion and bell pepper until tender, about 4-5 minutes.  Add garlic and cook an additional minute.  Stir in chicken, beans and remaining ingredients.  Cover and simmer on low, approximately 30 minutes or until hot.
• Serve with your favorite toppings.

Notes

Tiffy’s Tips: Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time.

Kitchen Tips

• Baked or grilled chicken are perfect substitutions for rotisserie chicken or deli-roasted whole chicken. I like to cook chicken, cube, shred, or dice the freeze to have on hand for recipe preparation. One rotisserie chicken should yield about 3 cups of chicken.
• If you prefer a heartier chili, you can certainly add more beans. If using canned beans, always drain and rinse. If a broth base it your preference, add more liquid.
• Instead of commercial salsa, make your own.  See my recipe for salsa on this previous blog post. This recipe is a creation from my mom. Throughout the years, like most recipes, trial and error to perfection.

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