No-Time-Flat Chicken Chili

• From: Rotisserie Chickens to the Rescue

Ingredients

• Spice Blend1/4 cup mild chili powder

• 1 Tbs ground cumin

• 2 Tbs dried oregano, crumbled between the fingers

• 1 tsp salt

• Chili2 Tbs vegetable oil

• 1 large onion, chopped (about 1 cup)

• 1 large green bell pepper, chopped (about 1 cup)

• 1 (7 ounce) can diced mild chilies, undrained

• 1 (6 ounce) can tomato paste

• 1 Tbs jarred minced garlic

• 3 cups rotisserie chicken chunks, skin removed

• 1 (28 ounce) can crushed tomatoes in purée

• 1 (15 ounce can) kidney beans, undrained

• 1 (15 ounce can) pinto beans, undrained

• 1 (14 1/2 ounce) can fat-free less-sodium chicken broth (about 1 3/4 cups)

• 1/2 cup finely chopped cilantro

The spices, chicken and beans in this dish make a substantial combination. Add rice and a green salad to make a scrumptious meal.

Directions

• Spice BlendMix the ingredients together in a small bowl and set aside.
• ChiliLightly coat a Dutch oven with nonstick cooking spray. Heat the oil in the pan over medium-high heat. Add the onion and bell pepper, and cook, stirring frequently, until they begin to soften, about 4 minutes. Lower the heat to medium, add chiles, tomato paste, garlic, and spice blend, and cook for 2 minutes, stirring constantly. Add the chicken, tomatoes, beans, and broth, stir well and bring to a boil, stirring frequently. Turn the heat to low and simmer, covered, for 15 minutes, stirring frequently. Stir in the cilantro and serve.