Red Shredded Chicken Chili

0 Photos

A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 servings


  • 2 tablespoons canola oil

  • ½ medium red onion, chopped

  • ½ medium green bell pepper, chopped

  • 2 cloves garlic, crushed

  • 1 (28 ounce) can crushed tomatoes

  • 1 (15 ounce) can dark red kidney beans, drained

  • 2 teaspoons ground cumin

  • ½ teaspoon chili powder

  • ½ teaspoon dried oregano

  • 3 cups shredded rotisserie chicken


  1. Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.

  2. Stir in chicken and simmer for 10 minutes. Serve hot.

Nutrition Facts (per serving)

282 Calories
11g Fat
23g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 282
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 371mg 16%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 26%
Total Sugars 1g
Protein 26g
Vitamin C 21mg 106%
Calcium 89mg 7%
Iron 4mg 22%
Potassium 561mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love