4cupsleftover roast chicken, cut in bite-sized pieces
4medium onions, finely diced
3bell peppers, chopped
2tablespoons olive oil
2teaspoonssalt
2teaspoonscumin
1teaspoonpaprika
½teaspoonground cinnamon
½teaspoonred pepper flakes
¼teaspooncayenne pepper
4cloves garlic, pressed
3cupswhite beans, fully cooked (equal to 2 - 14 oz cans, drained)
128oz candiced tomatoes
128oz cancrushed tomatoes
2.5cupschicken broth
Optional Sides
sour cream, grated cheese, avocado, diced tomatoes, sliced green onions, or chives, cornbread, nacho chips
Instructions
Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.
Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine.
Add the beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn't burn or stick to the bottom of the pot.
Remove lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.
Notes
You can use leftover chicken or turkey, or use the meat off of a 2.5 to 3lb rotisserie chicken.