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| Autumn Rotisserie Chicken Chili |
"This is a tremendous bird chili made with ready-made rotisserie bird so as to hold you and your own family warm on those cool autumn nights."
Ingredients :
- cooking spray
- 3 candy potatoes, peeled and cut in 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- three cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons floor cumin
- 2 tablespoons chili powder
- 1 (32 fluid ounce) container chicken broth
- 1 pound rotisserie bird, or more to flavor, chopped into chunk-sized portions
- 1 (15.25 ounce) can white corn, tired
- 1 (15 ounce) can kidney beans, drained and rinsed
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat the oven to 350 tiers F (175 levels C). Coat a baking sheet with cooking spray.
- Spread candy potatoes calmly onto the organized baking sheet.
- Bake inside the preheated oven until gentle, about 25 mins. Remove from oven and set apart.
- Heat a massive skillet over medium-high heat. Add olive oil and diced onions. Cook until tender and starting to brown, 3 to four mins. Add garlic, Worcestershire sauce, cumin, and chili powder; prepare dinner approximately 3 mins more.
- Add bird broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring frequently. Reduce warmth to low, cowl, and simmer for half-hour.
Notes :
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