Quick Santa Fe Chili: A Weeknight Warrior

There are certain dishes that, for me, conjure up immediate memories of bustling kitchens and happy faces. This Quick Santa Fe Chili is one of them. It reminds me of a particularly chaotic Friday evening when, after a long week, the idea of a slow-simmering pot of chili seemed more like a distant dream than a reality. Yet, with a little ingenuity and a pantry stocked with a few key players, a deeply flavorful and satisfying chili emerged, transforming a potential culinary crisis into a triumphant, speedy supper. It’s the kind of dish that proves you don’t need hours to achieve serious flavor, a testament to how a well-chosen ingredient and a smart approach can deliver big on taste, fast.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 16
• Yield: Approximately 2 quarts
• Dietary Type: Adaptable (check individual ingredient labels for specific dietary needs)

Ingredients

This chili comes together with a smart selection of pantry staples and a touch of pre-cooked chicken. It’s a symphony of textures and tastes, coming together with remarkable speed.

• 1 lb roasted deli chicken, meat removed and chopped
• 2 medium onions, chopped
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 2 (4-ounce) cans whole green chilies, drained and chopped
• 2 (10-ounce) cans Ro-Tel Mexican festival tomatoes, undrained (use your preferred variety, original or mild)
• 2 (14.5-ounce) cans black beans, drained and rinsed
• 2 (11-ounce) cans white shoepeg corn, drained
• 2 (1.25-ounce) packages taco seasoning mix
• 2 (1-ounce) packages dry ranch dressing mix

Equipment Needed

For this quick and flavorful chili, you’ll primarily need a good, sturdy pot.

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Blender or food processor (for pureeing)

Instructions

The beauty of this Quick Santa Fe Chili lies in its straightforward assembly and rapid cooking time. It’s designed for those nights when hunger strikes and time is of the essence, but flavor is non-negotiable.

1. Begin by sautéing the chopped onions in a large pot or Dutch oven, preferably over medium heat. You can add a tablespoon of olive oil if your pot is not non-stick, though the fat from the deli chicken can also help start the process. Continue to cook the onions until they are soft and translucent, about 5-7 minutes.
2. As the onions cook, it’s time to prepare the roasted deli chicken. Remove the meat from the chicken carcass (if applicable, depending on how it was purchased) and chop it into bite-sized pieces. Once the onions are softened, add the chopped chicken to the pot. Stir it around with the onions for about 2 minutes, allowing it to warm through and release some of its savory flavor.
3. Next, stir in both the taco seasoning mix and the dry ranch dressing mix. Cook for 1 minute, stirring constantly, until the spices are fragrant and well combined with the chicken and onions. This toasting of the spices helps to bloom their flavors.
4. Now, it’s time to introduce the tomatoes. Add 1 can of the diced tomatoes and 1 can of the Ro-Tel Mexican festival tomatoes to the pot, ensuring you include all of their liquid. Stir to combine everything.
5. For a smooth, creamy element, we’ll utilize the blender. Pour 1 can of the black beans into your blender. Add the drained and chopped whole green chilies to the blender as well. Secure the lid and puree until the mixture is smooth. Pour this puree into the pot with the other ingredients and stir well.
6. We’re going to repeat a similar pureeing process for added texture and depth. Puree 1 can of the white shoepeg corn along with 1 can of diced tomatoes and 1 can of Ro-Tel Mexican festival tomatoes, ensuring you include all of their liquid. Add this second puree mixture to the pot.
7. Now, add the remaining whole ingredients. Drain and rinse the second can of black beans thoroughly and add them to the pot.
8. Add the second can of drained white shoepeg corn to the pot, keeping its liquid.
9. Bring all the ingredients in the pot to a rolling boil over medium-high heat.
10. Once boiling, reduce the heat to low, cover the pot, and allow the chili to simmer for 30 minutes. This simmering time allows the flavors to meld beautifully and the chili to thicken slightly. Stir occasionally to prevent any sticking.

Expert Tips & Tricks

This chili is designed for speed, but a few chef-driven touches can elevate it even further. Don’t be afraid to customize!

• Chicken Prep: If you don’t have pre-roasted deli chicken, you can quickly poach or pan-fry chicken breasts or thighs until cooked through, then chop them. This will add a few extra minutes to your prep, but it’s a worthwhile alternative.
• Spice Level: The Ro-Tel tomatoes often contain diced green chilies themselves, and the whole green chilies add a mild heat. If you prefer a spicier chili, consider adding a pinch of cayenne pepper or a diced jalapeño to the onion sauté.
• Thickness Control: If you prefer a thicker chili, you can remove the lid during the last 10-15 minutes of simmering to allow some of the liquid to evaporate. Conversely, if it becomes too thick, a splash of chicken broth or water can thin it out.
• Flavor Boost: A squeeze of fresh lime juice right before serving can brighten all the flavors. Fresh cilantro, chopped, is also a fantastic garnish.

Serving & Storage Suggestions

This Quick Santa Fe Chili is wonderfully versatile and can be served in a multitude of ways.

• Serving: Ladle generous portions into bowls. It’s fantastic topped with shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, chopped fresh cilantro, sliced green onions, or even a few crushed tortilla chips for added crunch. Serve it on its own as a hearty meal, or alongside cornbread or crusty bread for dipping.
• Storage: Leftover chili will keep in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This chili freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months.
• Reheating: To reheat from the refrigerator, gently warm it in a pot over low heat, stirring occasionally, or microwave it in 1-2 minute intervals until heated through. From frozen, thaw overnight in the refrigerator and then reheat as above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	198.4 kcal
Calories from Fat
Total Fat	5.8 g	8%
Saturated Fat	1.5 g	7%
Cholesterol	32.9 mg	10%
Sodium	178.4 mg	7%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	5.2 g	20%
Sugars	2.7 g	10%
Protein	15.8 g	31%

Note: Nutritional values are estimates and can vary based on specific brands of ingredients used.

Variations & Substitutions

While this recipe is already a winner, here are a few ways to tweak it to your personal preference:

• Vegetarian/Vegan: Omit the chicken and increase the beans. Consider adding crumbled firm tofu or plant-based chicken substitute for heartiness. Ensure your taco seasoning and ranch dressing mixes are vegan.
• Corn: If white shoepeg corn isn’t readily available, regular sweet corn (frozen or canned) will work perfectly.
• Tomatoes: For a milder heat profile, you can opt for mild Ro-Tel and omit the whole green chilies, or use milder canned green chilies.
• Beans: Kidney beans or pinto beans can be used as a substitute for black beans, or you can use a combination.

FAQs

Q: Can I make this chili even faster?
A: Yes, by using canned pre-cooked chicken and ensuring all your vegetables are pre-chopped, you can significantly reduce prep time.

Q: What if I don’t have a blender?
A: You can mash the beans and chilies with a fork in a bowl until mostly smooth, or use an immersion blender directly in the pot, though this may result in a slightly chunkier texture.

Q: Is this chili spicy?
A: The spiciness can vary depending on the Ro-Tel variety and the whole green chilies. For a milder chili, use mild Ro-Tel and omit the whole green chilies.

Q: How can I make this chili thicker if it’s too watery?
A: Simmer uncovered for the last 10-15 minutes of cooking to allow excess liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering chili until thickened.

Q: Can I add other vegetables?
A: Absolutely! Diced bell peppers (any color), zucchini, or even corn kernels can be sautéed with the onions for added flavor and nutrition.

Final Thoughts

This Quick Santa Fe Chili is more than just a recipe; it’s a testament to the power of smart pantry stocking and a desire for delicious, home-cooked meals without the fuss. It’s the kind of dish that rescues busy weeknights and satisfies a crowd with its robust flavors and comforting warmth. I encourage you to give it a try, and I’d love to hear how it graces your table. Serve it with your favorite toppings and perhaps a crisp, refreshing margarita – it’s a pairing that never fails. Enjoy!