Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller
Packed with seasonal vegetables, spices, and shredded rotisserie chicken, this is a fresher alternative to a traditional beef chili.
Serves 8 (serving size: about 1 cup)
1. Remove skin from chicken, and discard; shred meat to about 4 cups, and set aside.
2. Pulse tomatoes in a food processor until slightly crushed.
3. Heat oil in a large Dutch oven over medium. Add onions and garlic, and cook, stirring occasionally, until tender, about 8 minutes. Add bell peppers, salt, chili powder, cumin, paprika, and cayenne pepper, and cook, stirring, 2 minutes.
4. Increase heat to high; stir in crushed tomatoes, and bring to a boil. Reduce heat to medium, and stir in chicken. Cover and simmer, stirring occasionally, until heated through, about 30 minutes. Stir in cilantro. Serve with additional cilantro and sour cream.