Recipes FEBRUARY 2017 COUNTRY KITCHEN Spicy Red Chicken Chili

Spicy Red Chicken Chili

Spicy Red Chicken Chili
Spicy Red Chicken Chili

Spicy Red Chicken Chili


By Leah McElmoyl

Start-to-finish: 1 hour, 20 minutes (20 minutes active) Serves 6-8

3 tablespoons butter

1 medium onion, diced

1 whole rotisserie chicken (deboned and shredded) 

15-ounce can tomato sauce

14.5-ounce can diced tomatoes

10-ounce can Rotel tomatoes

15.5-ounce can black beans

15.5-ounce can white beans

16-ounce can chili beans

15-ounce jar of Pace salsa, mild

2 packs McCormick chili seasoning (original)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon sugar


In stock pot, heat butter and diced onion over medium-high heat. Stir and cover. Sweat onions for about 5 minutes. Remove the lid, stir and put the lid back for another 5 minutes. Continue until onions are soft and translucent, but not brown. Add shredded chicken to stock pot and stir. Add tomato sauce, diced tomatoes, Rotel, beans and salsa. Season with remaining six ingredients. Stir to blend. Reduce to medium-low and simmer for 1-2 hours, depending on how much time you have. The longer it simmers, the better it will taste. Serve warm with shredded cheese, a dollop of sour cream or whatever chili toppings you prefer.