A mild chili that’s very quick to make. Of course, you can always add more chili powder!
Prep: 20 minutes; Cook: 20 minutes; Total time: 45 minutes
Ingredients
- 1 rotisserie chicken, skin and bones removed and meat shredded
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 yellow or red bell pepper, seeded and chopped
- 4 cloves garlic, finely diced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 small can of diced green chiles
- 1 14-oz can diced tomatoes
- 2 cups apple cider
- 2 cups chicken broth
- 2 cans white beans, rinsed
- Salt and pepper
- Grated cheese, sour cream, sliced onions, sliced jalapenos for topping
Directions
- Heat olive oil in a large Dutch oven or stockpot over medium-low heat.
- Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.
- Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.
- Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.
- Cover partially, reduce heat, and simmer for 20 minutes.
- Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
- Ladle into bowls and top with desired toppings.
Servings: 4
Source: Family.go.com
Note: This is very mild; consider doubling the chili powder if you like it spicy!
