This healthy, delicious Chicken Black Bean Chili, made with rotisserie chicken and lots of fresh veggies, is a perfect way to warm up a chilly day.
Preheat oven to 300˚F.
Cut bacon in length lengthwise then cut into thin (¼-inch) pieces width-wise. Add bacon and olive oil to a large Dutch oven or heavy-duty stockpot. Cook over medium heat until bacon is crisp and golden. Do not discard fat.
Add garlic to the pot and stir for 30 seconds until fragrant. Then add diced vegetables, diced corn tortillas, chili powder, cumin and oregano to the pot and stir well. Continue to cook for 8-10 minutes, stirring occasionally until veggies are beginning to soften and onions are translucent.
Add broth, tomatoes, black beans, green chilis, salt and sugar. Stir to combine and bring to a boil. Cover and place in the oven for 2 hours.
Place pot on the stovetop, add chicken and cook, uncovered for 10 minutes to thicken broth and meld flavors. Add corn and cook for another 1-2 minutes until heated through.
Serve chili on its own or with toppings listed above in the post under Café Tips.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
See Café Tips in the post above for the slow cooker technique.