CHILI, ROTISSERIE CHICKEN CHILI
Makes 4 servings
• 1 cooked rotisserie chicken
• 1 small green bell pepper, halved and seeded
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon whole cumin seeds
• 1 tablespoon peanut oil
• 1 tablespoon all-purpose flour
• 1 (14.5-ounce) can chicken broth
• 1 (15-ounce) can pinto or kidney beans, drained
• Salt and ground black pepper to taste
• 1/4 cup grated Cabot Jalapeño or 50 % Reduced Fat Jalapeno Cheddar
• 1 cup chopped fresh cilantro
• 1 lime, quartered (optional)
1. Remove skin from chicken and discard; cut chicken into bite-size chunks; set aside. With food processor or by hand, finely chop together bell pepper, onion and garlic. With mortar and pestle or coffee grinder, crush cumin seeds.
2. Heat deep skillet or large saucepan over medium heat; add cumin seeds and stir until lightly toasted and fragrant. Add oil; when sizzling, add pepper-onion mixture. Cook, stirring, until lightly colored, about 5 minutes. Add flour and stir until well blended.
3. Stir in chicken broth, beans and reserved chicken. Season with salt and pepper. Cover pan and adjust heat to maintain gentle simmer; cook, stirring occasionally, for 20 minutes.
4. Stir in cheese and simmer, uncovered, for 15 minutes longer, stirring occasionally.
5. Remove from heat and stir in cilantro. Season with additional salt and pepper if needed and add additional cheese if desired. Serve with lime quarters for squeezing over top if desired.
Calories 246 , Total Fat 7g , Saturated Fat 2g , Sodium 377mg , Carbohydrates 22g , Dietary Fiber 6g , Protein 24g , Calcium 110
Recipe from Cabot Creamery Cooperative
Recipe courtesy of Chef Jon Ashton