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Chicken Chili

Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller

Active time 15 mins
Total time 50 mins

Serves 8 (serving size: about 1 cup)

Packed with seasonal vegetables, spices, and shredded rotisserie chicken, this is a fresher alternative to a traditional beef chili.


  • 1 (2-lb.) whole rotisserie chicken
  • 2 (28-oz.) cans whole peeled plum tomatoes, undrained
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 4 garlic cloves, minced
  • 2 green bell peppers, chopped
  • 2 yellow bell peppers, chopped
  • 2 1/2 teaspoons kosher salt
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chopped fresh cilantro, plus more for topping
  • Sour cream, for topping

How to Make It

  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.