Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the minced garlic, chopped red onion, and diced jalapeño to the hot oil.
- Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and the garlic becomes fragrant. Be careful not to brown the garlic.
- Add the fire-roasted diced tomatoes (with their juice) to the pot.
- Stir in the drained cannellini beans, drained kidney beans, and chopped roasted red peppers.
- Pour in the chicken broth and shredded chicken.
- Add garlic salt and black pepper to taste.
- Stir all ingredients together thoroughly to ensure even distribution and that the seasonings are well combined.
- Increase heat to medium-high and bring the chili to a gentle simmer.
- Once simmering, reduce heat to low.
- Cover the pot partially and simmer for 20 minutes, stirring occasionally.
- Remove the lid and taste the chili. Adjust seasonings as needed—add more garlic salt, pepper, or additional broth if you prefer a thinner consistency.
- Cover and cook for another 10 minutes to allow flavors to fully develop and meld together.
- Ladle the chili into serving bowls.
- Top each bowl with a handful of shredded cheddar cheese and a sprinkle of fresh chopped cilantro.
- Serve with tortilla or corn chips on the side for added texture and crunch.
- Offer lime wedges or hot sauce for additional flavor options.
Nutrition
Notes
- Sauté the aromatics fully — Don't rush the five-minute garlic, onion, jalapeño step. That window builds the aromatic foundation. Pull it when the onion is translucent; don't let the garlic brown or it turns bitter.
- Fire-roasted tomatoes over standard — The char on fire-roasted tomatoes deepens the broth in a way regular diced tomatoes can't. If your store only carries one option, this is the one to get right.
- Use rotisserie chicken — Pre-cooked rotisserie chicken adds fat and flavor that basic poached chicken won't. Shred it coarse so it holds its texture through the simmer.
- Drain the beans, don't rinse them — The starchy liquid from canned beans adds body to the broth. Draining removes excess water; rinsing removes the thickening starch you want to keep.
- Make it a day ahead — This chili gets better overnight. The fire-roasted tomatoes and roasted peppers continue to meld into the broth, and the seasoning settles evenly. Make it Saturday for Sunday's game.
- Adjust consistency with broth, not water — If the chili thickens more than you want, loosen it with a splash of chicken broth. Water dilutes flavor; broth keeps it tight.
- Ladle into deep bowls while it's hot. Top with shredded cheddar and fresh cilantro — those are the baseline. From there, you've got options: a few spoonfuls of sour cream for richness, sliced fresh jalapeño if you want more heat, diced red onion for crunch and bite.
- Corn chips or tortilla chips on the side. Don't skip them — the contrast between the thick, hot broth and the crunch is part of the dish.
- For a full plate, warm cornbread or jalapeño cornbread works well alongside. Cilantro lime rice soaks up the extra broth cleanly. Lime wedges on the table are always worth it — a squeeze brightens the whole bowl.
- Store leftovers in airtight containers in the refrigerator for up to 5 days. The chili thickens as it sits — add a splash of chicken broth when reheating on the stovetop over medium-low heat, stirring occasionally until it's back to the right consistency. It reheats better than almost any other dish in this format.
- For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating. Don't microwave from frozen — it heats unevenly and can break down the texture of the beans.
- Add toppings fresh each time. Cheese, cilantro, and chips don't hold in stored leftovers.