• Sonya Patel

Masala Chicken Chili

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