Pantry Leftover Chicken Chili
Make your own rules. Use what you have, and own it!
Servings: 8 people
Calories: 438kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion small, 1/2" dice
- 4 cups chicken cooked and shredded (see notes)
- 1 tablespoon chili powder
- 2 teaspoon cumin ground
- 1 teaspoon coriander ground
- 45 ounces tomatoes fire roasted, diced
- 7 ounces green chilis diced
- 28 ounces chili beans
- 1 cup corn frozen kernels
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a pot over medium-high heat.
- Add onion and saute until translucent and fragrant (about 5 minutes).
- Add shredded chicken, chili powder, cumin, coriander and stir.
- Stir in tomatoes, green chilis, beans and corn kernels.
- Bring mixture to a boil, reduce heat, cover and simmer for 15-20 minutes, until heated through.
- Salt and pepper to taste.
- Ladle into bowls, garnish (see notes), and serve.
Notes
Variations:
-
- Ground beef, turkey or chicken instead of shredded chicken.
- Chopped zucchini, carrots, spinach, sweet potatoes, beans, corn, and winter squash for a sassy vegetable chili
- Chopped green onions
- Shredded Cheese
- Sour Cream
- Cilantro
- Avocado
Nutrition
Serving: 1Cup | Calories: 438kcal | Carbohydrates: 31g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 914mg | Potassium: 1100mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1869IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 4mg |
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