Chicken Chili


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

Chicken Chili image
Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller
Active Time:
15 mins
Total Time:
50 mins
Serves 8 (serving size: about 1 cup)


  • 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


  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.

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