Ingredients and Weight:
- 1 large rotisserie chicken, shredded (about 3 cups)
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, minced
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 (15-ounce) cans chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toppings of your choice (such as sour cream, shredded cheddar cheese, chopped avocado)
Preparation Time:
15 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (out of 5)
Preparation Method Steps:
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the shredded chicken, beans, chicken broth, tomatoes, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the chili has thickened.
- Serve the chili hot with your desired toppings.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful
- Comforting and hearty
- Easy to make
- Perfect for a cold winter day
User Comments:
- "This chili is absolutely delicious! It's so creamy and flavorful, and the chicken is perfectly tender."
- "I love that this chili is made with rotisserie chicken. It's a great way to use up leftovers."
- "This chili is a hit with my family. We always ask for seconds!"
Special Precautions and Tips:
- Be sure to use a large pot or Dutch oven to prevent the chili from boiling over.
- If the chili gets too thick, simply add more chicken broth until it reaches your desired consistency.
- For a spicier chili, add more chili powder or ground cumin to taste.
