LEFTOVER ROTISSERIE CHICKEN AND SAUSAGE CHILI

Leftover Rotisserie Chicken and Sausage Chili image

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.

Provided by ra-cha-cha

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

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Ingredients

⅛ cup olive oil
4 cups chopped yellow onions
⅛ cup minced garlic
2 red bell peppers, diced
2 yellow bell peppers, diced
2 teaspoons chili powder
½ teaspoon red pepper flakes, or to taste
½ teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 (28 ounce) can diced tomatoes in puree, undrained
1 (14.5 ounce) can chicken stock
1 (15 ounce) can red beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped fresh basil
1 rotisserie chicken, skin and bones removed
2 andouille sausage links, cut into small pieces
freshly ground black pepper

Steps:

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

Nutrition Facts : Calories 296.6 calories, Carbohydrate 41.1 g, Cholesterol 14.6 mg, Fat 8.1 g, Fiber 12.4 g, Protein 15.7 g, SaturatedFat 1.6 g, Sodium 1262.1 mg, Sugar 10.8 g