Quick Chicken Chili

There are many recipes for chicken chili, most of which have shifted in the direction of a white chicken chili which uses a green tomatillo sauce and cumin instead of the traditional tomatoes and chili powder of beef and kidney bean chilis.  Of course, given that I have to tinker with recipes, I decided to make a hybrid, basically a red chili, but with white beans and chopped chicken chunks.  This is a great recipe for using up leftover roast chicken or rotisserie chicken picked up from the deli.  I like to spoon this over baked (or microwaved) sweet potatoes and serve a nice salad (like a pear and arugula salad) on the side, a perfect fall meal.  Like most chilis it’s better the next day when the flavers become more complex.

Quick Chicken Chili

1 1/2 cups leftover cooked chicken, diced
1 onion, diced
1 red pepper, seeded and diced
2 garlic cloves, minced
1 T olive oil
1 can (16 oz.) fire roasted tomatoes w/ chilis
1 can white beans, rinsed and drained
1 T chili powder (I use medium)
1/2 t cumin
1/2 t oregano
1 cup chicken stock
1 T red wine vinegar

In a saute pan with high walls, saute the onion and red pepper over medium high heat until softened.  Add garlic and spices.  Stir and allow the spices to become fragrant, at least one minute.  Add the chicken stock, tomatoes, vinegar, and drained white beans.  Stir and bring to a boil, then reduce to simmer and simmer for about 8 minutes.  Add the diced chicken and heat through.

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