NoFlat Chicken Chili
Serves: 6
There are a lot of ingredients in this dish, and each brings its
own flavor, a quick stand-in for hours of simmering. The rotisserie chicken and kidney and
pinto beans make a substantial combination. Serve as is or over rice, which my family often
does. Ready-to-bake refrigerated corn biscuits and a green salad alongside can round out the
scrumptious meal.
Calorie: 416, Proteins: 32 g, Total Fat: 12 g, Fiber: 16.30 g, Sugar 6 g.
Preparation
Spice Blend
Mix the ingredients together in a small bowl and set aside.
Chili
Lightly coat a Dutch oven with nonstick cooking spray. Heat the oil in
the pan over medium-high heat. Add the onion and bell pepper, and cook, stirring frequently,
until they begin to soften, about 4 minutes. Lower the heat to medium, add chiles, tomato
paste, garlic, and spice blend, and cook for 2 minutes, stirring constantly. Add the chicken,
tomatoes, beans, and broth, stir well and bring to a boil, stirring frequently. Turn the heat
to low and simmer, covered, for 15 minutes, stirring frequently. Stir in the cilantro and
serve.