Boy, this is some good-looking chili. And it’s red. Really red. I guess that’s why they call it Red Chicken Chili. Unless the chicken was red. No, that’d be concerning. You start with red onion and red peppers. So right away, you’ve got two red things working together. Back home in Hanover, we called that teamwork. Then you’ve got fire-roasted tomatoes. I always wondered how they roast tomatoes over a fire without them falling through the grill. Probably little tomato baskets. Red kidney beans. Those make sense. And black bean salsa. Wait. Black? I thought we were doing red. Well, everybody’s welcome. Then there’s garlic. That gives the whole thing a nice savory kick. Mmm. And those fire-roasted tomatoes and black bean salsa give it some heat, but not the kind where you have to call Sam and ask where he keeps the extinguisher. And here’s the chicken. Rotisserie chicken’s already cooked, which saves a lot of time. And probably explains why mine never stops spinning when I put it in the oven. So you’ve got sweet red peppers, onions, smoky tomatoes, hearty kidney beans, spicy black bean salsa, garlic, and tender chicken all together in one bowl. It’s warm, hearty, a little spicy, and really satisfying.