A delicious twist on a classic chili dish!
Recipe and photo by Kristen Soinski
Ingredients:
1 T olive oil
1 white/yellow onion, diced
3 cloves garlic, minced
2 Jalapeños, seeded & minced
1 red bell pepper, seeded & chopped
1 rotisserie chicken, shredded (You can use any cooked chicken)
1 14.5 oz can white beans
1 14.5 oz can fire-roasted diced tomatoes
1 13.5 oz coconut milk
1/3 cup Pur Spices Masala Paste
1 tsp brown sugar
Salt & pepper, red pepper flakes
Juice from 1/2 a lime
Chopped cilantro
Plain yogurt/sour cream
For a vegan friendly option, skip the chicken and add an extra can of white beans
Method:
Saute onions, garlic, and peppers in olive oil for 5 minutes or until softened
Add in shredded chicken, beans, tomatoes, coconut milk, masala paste, spices
Simmer for 20 minutes or until thickened
Top with cilantro, plain yogurt and/or sour cream