Leftover Rotisserie Chicken and Sausage Chili

This easy-to-make chili recipe uses precooked rotisserie chicken and has just enough heat to give it a kick but is not too hot. Serve right away with your favorite chili toppings, or refrigerate and reheat gently before serving at another time.

Step: 1

Heat oil in a large pot over medium-low heat. Add onions and cook until soft and translucent, 10 to 15 minutes. Add garlic and cook 1 minute more. Add red and yellow bell peppers, chili powder, red pepper flakes, cayenne pepper, and salt and cook for 1 minute. Add tomatoes, chicken stock, red beans, black beans, and basil. Bring to a boil, about 5 minutes. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Step: 2

Add chicken meat and sausage to the pot with the chili and simmer, uncovered, for another 20 minutes. Season with black pepper.

Per Serving: 297 calories; protein 15.7g; carbohydrates 41.1g; fat 8.1g; cholesterol 14.6mg; sodium 1262.1mg.

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