SHORTCUT CHICKEN CHILI

Shortcut Chicken Chili image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 onion, chopped
1 yellow or orange bell pepper, chopped
Kosher salt and freshly ground pepper
1 medium sweet potato, peeled and grated on the large holes of a box grater
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 26-ounce box chopped or crushed tomatoes (about 3 cups)
1 16-ounce can chili beans in sauce
3 cups shredded rotisserie chicken
1/2 cup chopped fresh cilantro
Tortilla chips, shredded cheddar cheese and/or chopped scallions, for topping

Steps:

Heat the olive oil in a Dutch oven or wide pot over medium-high heat. Add the onion, bell pepper, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the sweet potato, garlic, chili powder and cumin and cook until combined, about 3 minutes.
Stir in the tomatoes, chili beans with their sauce and 2 cups water. Bring to a simmer and cook, stirring, until the chili thickens slightly, 10 to 15 minutes. Stir in the chicken until just heated through, about 1 minute. Remove from the heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese and/or scallions.