Leftover Rotisserie Chicken and Sausage Chili recipe

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Ingredients

⅛ cup olive oil
4 cups chopped yellow onions
⅛ cup minced garlic
2 red bell peppers, diced
2 yellow bell peppers, diced
2 teaspoons chili powder
½ teaspoon red pepper flakes, or to taste
½ teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 (28 ounce) can diced tomatoes in puree, undrained
1 (14.5 ounce) can chicken stock
1 (15 ounce) can red beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped fresh basil
1 rotisserie chicken, skin and bones removed
2 andouille sausage links, cut into small pieces
freshly ground black pepper

Nutrition Info

296.6 calories
carbohydrate: 41.1 g
cholesterol: 14.6 mg
fat: 8.1 g
fiber: 12.4 g
protein: 15.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1262.1 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Add chicken meat and sausage to the pot with the chili and simmer, uncovered, for another 20 minutes. Season with black pepper.

Recipe Yield

6 servings

Recipe Note

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.

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