This hearty chili is tempered by the surprising addition of apple cider, which makes it a very kid-friendly dinner. It's mom-friendly too, because it utilizes a rotisserie chicken, and comes together quickly. I always like to top mine with sliced jalapeno peppers and cilantro to give it an extra kick, but the kids like it topped with lots of grated cheese and sour cream. Serve with a salad and warm corn muffins.
What you'll need
- 1 rotisserie chicken, skin and bones removed and meat shredded
- 2 cans white beans, rinsed
- 3 cups chicken broth
- 2 cups apple cider
- 1 (fourteen-ounce) can diced tomatoes
- 1 small can diced green chiles
- 1 yellow or red bell pepper, seeded and chopped
- 1 whole onion, chopped
- 4 cloves garlic, finely diced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon oregano, dried
- salt and pepper
- Grated cheese, sour cream, sliced onions, sliced jalapenos for topping
How to make it
Heat olive oil in a large Dutch oven or stockpot over medium-low heat.
Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.
Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.
Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.
Cover partially, reduce heat, and simmer for 20 minutes.
Cover partially, reduce heat, and simmer for 20 minutes.
Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.
