Here’s a great way to get the flavor of a long-simmered chili in a fraction of the time.
2 Tbsp. vegetable oil
1 large onion, cut into medium dice
2 Tbsp. ground cumin
2 tsp. dried oregano
3 medium cloves garlic, minced
3-1/2- to 4-lb. rotisserie chicken, meat removed and chopped
1 jar or can (about 4 oz.) diced mild green chiles, drained
1 quart lower-salt chicken broth
Two 15.5-oz. cans white beans, drained
1 cup frozen corn
- Heat the oil over medium-high heat in a 5- to 6-quart Dutch oven.
- Add the onion and cook, stirring, until tender, 4 to 5 minutes.
- Add the cumin, oregano, and garlic and cook until fragrant, about 1 minute longer.
- Stir in the chicken and chiles and then add the broth and 1 can of beans.
- Bring to a simmer. Reduce the heat to low and simmer, partially covered and stirring occasionally, until the flavors blend, about 20 minutes.
- Meanwhile, purée the remaining can of beans in a food processor.
- Stir the puréed beans into the chicken mixture along with the corn.
- Continue to simmer to blend the flavors, about 5 minutes longer.
- Ladle into bowls and serve.
Food Mingle Blog Alternatives and Substitutions:
- If you prefer a more mild taste, consider cutting back on the cumin and/or green chiles.
Yield: 6-8 servings