Chili - Chicken & Cider

By Shelly17

This is an easy, hearty chili tempered by the suprising addition of apple cider. Don't worry, the cider lends a nice flavor without being too sweet. (My husband was surprised when I told him, but loved the flavor.)

Ingredients

• 1 rotisserie chicken, skin and bones removed and meat shredded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 yellow or red bell pepper, seeded and chopped
• 4 cloves garlic, finely diced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 small can of diced green chiles
• 1 14-oz can diced tomatoes
• 2 cups apple cider
• 3 cups chicken broth
• 2 cans white beans, rinsed
• Salt and pepper
• Grated cheese, sour cream, sliced onions, sliced jalapenos for topping

Preparation

Step 1

1. Heat olive oil in a large Dutch oven or stockpot over medium-low heat.

2. Add onion and bell pepper and cook, stirring occasionally, until veggies are tender, about 10 minutes.

3. Add garlic and cook for one minute more. Add chili powder, oregano and bay leaves and stir to combine.

4. Add diced green chiles, diced tomatoes, apple cider, chicken broth and shredded chicken. Raise heat and bring to a boil.

5. Cover partially, reduce heat, and simmer for 20 minutes.

6. Add beans and simmer for five minutes more or until heated through. Taste for seasoning and add salt and pepper if necessary.

7. Ladle into bowls and top with desired toppings.

Note: If you don't have diced green chiles, add about a cup of tomatillo salsa. Luckily, I had it on hand when I first made this. It added a nice, subtle heat.