Leftover Chicken Chili
This leftover chicken chili recipe is perfect for using up leftover rotisserie chicken for a delicious family meal.
Servings: 4 servings
Calories: 209kcal
Ingredients
- 2 tablespoon olive oil
- 1 large onion
- ½ teaspoon salt
- 2 cloves garlic
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- pinch cinnamon
- salt & pepper
- 1 can diced tomatoes
- 250 ml / 1 cup chicken stock
- 1 can black beans drained and rinsed
- 250 g / 8oz leftover chicken around half a rotisserie chicken, roughly chopped.
Instructions
- Heat oil in a pan and fry onion and salt over a low heat until soft, around 10 minutes.
- Add garlic and cook for a further 2 minutes.
- Add spices and cook for a further 2 minutes
- Add tomatoes and stock. Bring to the boil and let it bubble for around 15 minutes.
- Add beans and chicken to the pan and continue to simmer for a further 15 minutes to allow the flavors to combine and you have a rich thick sauce.
Notes
You can substitute all the spices for 1 tablespoon of my homemade Mexican seasoning or shop bought seasoning.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 439mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg