Autumn Rotisserie Chicken Chili

Autumn Rotisserie Chicken Chili

I’m so excited to finally share my newest cooking endeavor with you! This chili is hearty, warming, and easy to make. Plus it tastes delicious. I hope you enjoy the recipe as much as I enjoyed creating it for you all!
prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings


1 pound rotisserie chicken, or more to taste, chopped into bite-sized pieces

1 medium onion, finely diced

3 sweet potatoes, peeled and cut in 1-inch cubes

cooking spray

2 tablespoons chili powder

3 cloves garlic, minced

1 (15 ounce) can kidney beans, drained and rinsed

2 teaspoons Worcestershire sauce

2 tablespoons olive oil

1 (32 fluid ounce) container chicken broth

2 teaspoons ground cumin

1 (15.25 ounce) can white corn, drained


Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

Spread sweet potatoes evenly onto the prepared baking sheet.

Bake in the preheated oven until tender, about 25 minutes. Remove from oven and set aside.

Heat a large skillet over medium-high heat. Add olive oil and diced onions. Cook until tender and starting to brown, 3 to 4 minutes. Add garlic, Worcestershire sauce, cumin, and chili powder; cook about 3 minutes more.

Add chicken broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer for 30 minutes.

Nutrition Facts:

Per Serving: 339 calories; protein 22.6g; carbohydrates 43.3g; fat 9.1g; cholesterol 45.4mg; sodium 937.7mg.

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