- 1/8 cup olive oil
- 4 cups chopped yellow onions
- 1/8 cup minced garlic
- 2 red bell peppers, diced
- 2 yellow bell peppers, diced
- 2 teaspoons chili powder
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 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
- 1/4 cup chopped fresh basil
- 1 rotisserie chicken, skin and bones removed
- 2 andouille sausage links, cut into small pieces
- freshly ground black pepper
- 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.
05/19/2019
recipepes.com
leftover rotisserie chicken and sausage chili, recipe
PT15M
PT1H
5
455 calories
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