Welcome back to reality, friends! With my three younger kids heading back to school today, it’s time for some much-needed routine. I’m making this family favorite for dinner tonight, a lighter take on a traditional chili. Today’s recipe was inspired by Skinnytaste. The only real departure I made was to substitute shredded rotisserie chicken for the ground turkey (time hack!).
- Olive oil spray
- 2 small onions chopped
- 5 garlic cloves chopped
- 1 shredded rotisserie chicken
- 1 4.5 ounce can diced green chilis
- 1/2 teaspoon kosher salt
- 1/2 tablespoon cumin (I tend to be more heavy-handed…go where your tastebuds lead you!)
- 1/2 tablespoon oregano (same as above!)
- 2 teaspoons chili powder (to your taste)
- 1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
- 1 bay leaf
- 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
- 2 cups chicken broth
- 1/2 cup reduced-fat sour cream (you can definitely omit this if you’re trying to eat dairy free)
- Monterrey Jack or Pepper Jack cheese (shredded)
- Diced avocado
- Sliced jalapeno
- Sour cream
- Chopped Scallions
- Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
- Add onions and garlic, saute until soft, about 4 to 5 minutes.
- Add diced green chilis, salt, cumin, oregano, chili powder, red pepper flakes, and cook for two minutes.
- Puree 2 cans of beans in the blender with 2 cups of broth. Add to the pot with remaining beans, broth, and bay leaf and bring to a boil.
- Add shredded rotisserie chicken.
- Cover and reduce to simmer, about 30 to 35 minutes stirring occasionally, until thickened and the flavors meld.
- Stir in sour cream and cook 4 to 5 minutes. Add seasonings and salt to taste.
- Serve with your favorite toppings.
This recipe serves 4-6. I usually add an additional chicken for my crew. Tonight I’ll be serving this chili with corn muffins and some apple slices. Enjoy! xo