This is a cajun variation of the traditional red chili. This chicken chili has a lighter, slightly spicy flavor profile with chunks of rotisserie chicken, and a variety of hearty beans and delicious vegetables. This chili will warm you up on a cold winters’ day. Garnish with sour cream, yellow or blue tortilla chips, cheeses, jalapenos or your choice of toppings.
This chili can be made with organic, fresh, canned or frozen products. Just remember no additional liquid. So be sure to drain your canned products. Freeze left-overs in heavy-duty freezer bags and store for several months.
Give our spicy chicken chili a try…Your family, friends and guest will definitely enjoy this good luvin from the oven creation! And always remember, when you mix a lil’ bit of Creole with a lil’ bit of Cajun, dat’s good eatin’.
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GROCERY LIST
2 Tablespoons Olive Oil
1 medium chopped yellow onion
1 fresh seeded and chopped jalapeno pepper
3/4 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped yellow red pepper
1/2 cup chopped green bell pepper
1/2 teaspoon ground oregano
1 Tablespoon minced garlic
4 ounce can chopped/diced mild green chilies
1 deboned and shredded rotisserie chicken
6 cups chicken stock
2 teaspoons table salt
1 ½ teaspoons chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/4 teaspoon dried red pepper flakes
15 ounce can drained and rinsed white kidney beans
15 ounce can drained and rinsed pinto beans
15 ounce can drained and rinsed black beans
2 cups fresh or frozen sweet yellow corn
1 cup of drained sweet white corn
10 or 14 ounce can diced tomatoes with chilies
1 teaspoon Cajun seasoning
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