The Only Chili Recipe You Need This Fall

Ingredients

• 10 oz Rotisserie Chicken (shredded; use one breast and one thigh)
• 2 Tbsp Chicken Fat (or any neutral oil such as vegetable oil)
• 1 each Yellow Bell Pepper (diced)
• 0.5 medium White Onion (diced)
• 1 each Jalapeno Pepper (seeded and diced; optional for mild heat)
• 1 tsp Minced Garlic (fresh or jarred)
• 1 cup Roasted Corn (canned or frozen; drained)
• 1 can Diced Green Chilies (4‑oz can, drained)
• 1 can White Kidney Beans (15‑oz, drained and rinsed)
• 1 can Northern Beans (15‑oz, drained and rinsed; similar to pinto beans)
• 1 quart Chicken Broth (low‑sodium preferred)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1.5 tsp Chili Powder
• 0.25 tsp Black Pepper
• 2 Tbsp Cilantro (chopped)
• 4 cups Heavy Cream (optional; can substitute with half‑and‑half or coconut milk for dairy‑free)

Instructions

1. Prepare the Chicken

   Remove the breast and thigh from the rotisserie chicken, discard skin if desired, and shred the meat using two forks.

   Time: PT5M

2. Sauté Aromatics

   Heat the chicken fat (or oil) in the large pot over medium heat. Add the diced yellow bell pepper, half a diced white onion, and the seeded jalapeno. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic and Corn

   Stir in the minced garlic and cook for 1 minute. Then add the cup of roasted corn and the canned green chilies; mix well.

   Time: PT2M

4. Incorporate Beans

   Add the drained white kidney beans and northern beans to the pot. Stir to combine.

   Time: PT1M

5. Season the Chili Base

   Season with onion powder, garlic powder, ground cumin, chili powder, black pepper, and a pinch of salt. Mix thoroughly.

   Time: PT1M

6. Add Liquid

   Pour in the whole quart of chicken broth, stirring to deglaze any bits stuck to the bottom.

   Time: PT2M

7. Finish with Cream and Chicken

   Stir in the chopped cilantro, shredded rotisserie chicken, and the four cups of heavy cream. Bring the mixture to a gentle simmer.

   Time: PT2M

8. Simmer

   Reduce heat to low and let the chili simmer uncovered for 10–15 minutes, stirring occasionally, until it reaches your desired thickness.

   Time: PT15M

   Temperature: Low heat

9. Serve

   Ladle the hot chili into bowls. Optional: top with shredded cheese, a dollop of sour cream, or extra cilantro.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

6g

Ingredient Substitutions

• Instead of Rotisserie Chicken: cooked chicken breast, canned chicken
• Instead of Chicken Fat: vegetable oil, olive oil
• Instead of Yellow Bell Pepper: red bell pepper, green bell pepper
• Instead of White Onion: yellow onion
• Instead of Jalapeno Pepper: serrano pepper, omit
• Instead of Minced Garlic: garlic powder (1/2 tsp)
• Instead of Roasted Corn: canned corn, fresh corn kernels
• Instead of Diced Green Chilies: Rotel tomatoes and chilies
• Instead of White Kidney Beans: cannellini beans
• Instead of Northern Beans: pinto beans, black beans
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Chili Powder: cajun seasoning
• Instead of Cilantro: parsley
• Instead of Heavy Cream: half-and-half, coconut milk

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Measuring Spoons
• Can Opener
• Ladle (optional)

Critical Steps — Do Not Skip

• Shredding the rotisserie chicken while warm ensures easy pull‑apart.
• Sautéing the peppers and onion until soft prevents crunchy aromatics.
• Simmering the chili uncovered allows it to thicken without becoming watery.

Chef Tips from the Video

• Using rotisserie chicken saves time and adds extra flavor from the seasoning.
• Removing the seeds from the jalapeno keeps the heat mild while preserving flavor.
• A splash of lime juice added at the end brightens the chili.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes better the next day; refrigerate and reheat gently.
• Portion and freeze for quick weeknight meals.

Frequently Asked Questions