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
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.
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