This was a yummy dish on this cold evening. I actually whipped it up this morning, in between yoga class and a trip to IKEA. I heated the chili up on the stovetop tonight, and served it with cornbread and a salad. Clean plates all around.
Chicken and White Bean Chili
3 cups leftover roast chicken, white and dark meat, cooked 2 T. canola oil 1 small onion, chopped 1/2 red bell pepper, chopped 1 can chopped green chiles (the little can) 1 can (14 oz. or so) white kidney beans, drained and rinsed 1 can (14.5 oz.) petite diced tomatoes 1 can (14.5 oz.) low-sodium chicken stock - optional, I like a soupy consistency but you can leave this out for a thicker "chili" 1/2 cup frozen corn 1 tablespoon chili powder 1 teaspoon ground cumin 2 tablespoons chili seasoning from packet or your own mixture* (optional--see below) garnishes: chopped fresh cilantro, shredded cheese, sour cream, chopped chives
Cut the cooked chicken up into bite size pieces. You can use leftover grilled chicken breasts, roasted chicken or even a rotisserie chicken. As long as it's cooked, it'll work. Set aside.
Heat oil in a heavy Dutch oven. Saute onion and bell pepper over medium heat until tender. Turn down heat if the vegetables are cooking too fast. Stir in all the rest of the ingredients (except chili seasoning and garnishes). Bring to a slow boil, then reduce heat, cover and simmer for 20 - 30 minutes. Taste and adjust seasonings, if desired. *This is where I decided the chili wasn't spicy enough and decided to add a couple of tablespoons of chili seasoning. If you add seasoning at this point, let simmer for at least 10 more minutes.
Serve topped with garnishes of your choice. Leftovers freeze well, and also make for a great lunch the next day.