Leftover Rotisserie Chicken and Sausage Chili

This easy-to-make chili recipe uses precooked rotisserie chicken and has just enough heat to give it a kick but is not too hot. Serve right away with your favorite chili toppings, or refrigerate and reheat gently before serving at another time.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 297 Calories

Ingredients

• ¼ cup chopped fresh basil
• freshly ground black pepper
• 2 teaspoons chili powder
• ⅛ cup olive oil
• 1 teaspoon kosher salt
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red beans, drained and rinsed
• ½ teaspoon cayenne pepper, or to taste
• 2 red bell peppers, diced
• 2 yellow bell peppers, diced
• ½ teaspoon red pepper flakes, or to taste
• 1 (14.5 ounce) can chicken stock
• 4 cups chopped yellow onions
• ⅛ cup minced garlic
• 1 (28 ounce) can diced tomatoes in puree, undrained
• 1 rotisserie chicken, skin and bones removed
• 2 andouille sausage links, cut into small pieces

Recipe Instructions

Step 1

Heat oil in a large pot over medium-low heat. Add onions and cook until soft and translucent, 10 to 15 minutes. Add garlic and cook 1 minute more. Add red and yellow bell peppers, chili powder, red pepper flakes, cayenne pepper, and salt and cook for 1 minute. Add tomatoes, chicken stock, red beans, black beans, and basil. Bring to a boil, about 5 minutes. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Step 2

Add chicken meat and sausage to the pot with the chili and simmer, uncovered, for another 20 minutes. Season with black pepper.