Prep Time
10 minsCook Time
11-12 minsFree Time
to make stock with the leftover rotisserie chicken
While lighter and healthier than the beef version, this chicken chili doesn't sacrifice taste. Smoked paprika and jalapeño add spice and depth to this cozy dish. It's an easy, wholesome way to use up those rotisserie chicken leftovers.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Pairs well with
Ingredients
- 1 tablespoon olive oil
- ½ cup (60g) small diced onion
- 1 (30g) medium jalapeño, seeded and diced
- 2 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- salt, to taste
- 1 cup (100) leftover cooked chicken or turkey meat, chopped or shredded
- 1 cup (120g) canned pinto (or any other) beans, drained
- 1 cup (150g) canned diced or crushed tomatoes
- 2 tablespoons chicken stock, turkey stock, or water
Preparation
- Combine olive oil, onion, jalapeño, garlic, chili powder, smoked paprika, and salt in the Anyday dish.
- Cover with the lid (knob lifted). Cook in the microwave for 2-3 minutes, or until vegetables are tender.
- Add the chicken, pinto beans, canned tomatoes (including juices), and stock. Stir to combine.
- Cover and cook for 9-10 minutes, or until chili has thickened slightly and flavors have melded together. Serve hot.
Suggestions
- Top with your favorite chili toppings such as sour cream, cheese, and scallions.
- Working with Thanksgiving leftovers? Use shredded leftover turkey instead!
Recipe Notes
- Skip the chicken stock and use the chili as a filling for sloppy joes.
- Substitute some of the diced tomatoes with leftover gravy for an extra decadent chili.
- Parent trick:
When cooking for kids, omit the jalapeño and paprika until their palates are more developed.
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