Rotisserie chicken makes fast chili

This chicken chili recipe is adapted from Jason’s Deli.

Jason’s Deli Chicken Chili

¼ cup diced onion, ¾-inch dice

1½ teaspoons vegetable oil

2 tablespoons chopped garlic

¼ cup diced red bell pepper, ¼-inch dice

2 tablespoons all-purpose flour

1 teaspoon salt, or to taste

1 tablespoon chili powder

2 teaspoons cumin

1 cup canned diced tomatoes

2 cups chicken broth

1 cup canned dark red kidney beans, rinsed and drained

1 tablespoon diced jalapeno pepper, ¼-inch dice

1½ teaspoons chopped cilantro

1½ tablespoons diced canned green chiles

3 cups shredded rotisserie chicken

In a small saucepan, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 minute.

Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute.

Add the tomatoes, broth, beans, jalapeno, cilantro and green chiles. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.

Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.

Makes about 1 quart.