Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

Rotisserie chicken helps make this hearty chili superspeedy without sacrificing rich, deep, and complex flavor.

Deb Wise
Recipe by Cooking Light October 2015

Gallery

Iain Bagwell; Styling: Thom Driver

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.

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  • Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.

  • Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.

  • Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.

Nutrition Facts

307 calories; fat 10.5g; saturated fat 1.2g; mono fat 5.5g; poly fat 2.4g; protein 30g; carbohydrates 25g; fiber 6g; cholesterol 66mg; iron 2mg; sodium 592mg; calcium 96mg.
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