Ingredients and Weight:
- 1 rotisserie chicken (3 pounds), meat removed and shredded
- 1 onion, chopped (1 cup)
- 2 bell peppers, chopped (2 cups)
- 3 celery ribs, chopped (1 cup)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can hominy, drained
- 4 cups chicken broth
- 1 (4-ounce) can diced green chiles, undrained
- 1 (1-ounce) package chili seasoning mix
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion, bell peppers, and celery and cook until softened, about 5 minutes.
- Stir in the shredded chicken, cannellini beans, tomatoes, hominy, chicken broth, green chiles, chili seasoning mix, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chili has thickened and the flavors have melded.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 340 per serving
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 670mg
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
Dish Characteristics:
- Creamy, flavorful, and slightly spicy
- Great for a warm and comforting meal
- Can be customized with toppings such as shredded cheese, sour cream, and avocado
User Comments:
- "This chili was absolutely delicious! The combination of hominy and green chiles gave it a unique flavor."
- "I made this for a party and it was a huge hit. Everyone loved the creamy texture and the hint of spice."
- "This chili is so easy to make and it's perfect for a busy weeknight meal."
Special Precautions and Tips:
- If you don't have rotisserie chicken, you can use cooked boneless, skinless chicken breasts instead.
- If you don't have hominy, you can substitute corn kernels.
- For a spicier chili, add more diced green chiles or a pinch of cayenne pepper.
