To make a recipe similar to Jason’s Deli’s chicken chili, dice 1/4 cup of onions 3/4-inch thick. Heat 1 1/2 teaspoons of vegetable oil in a saucepan, and add the onions. Cook the onions until soft. Add 2 tablespoons of garlic, and cook the garlic and onions for about a minute more.
Dice 1/4 cup of red bell pepper, 1/4 inch thick. Add the peppers to the pan with 2 tablespoons of flour, 1 teaspoon of salt, 1 tablespoon of chili powder and 2 teaspoons of cumin. Cook the ingredients for an additional minute.
Dice 1 tablespoon of jalapeño peppers, 1/4 inch thick, and 1 1/2 tablespoons of canned green chile peppers, 3/8inch thick. Add the diced peppers to the pan with 1 cup of canned diced tomatoes and 2 cups of chicken broth. Drain and rinse 1 cup of canned dark red kidney beans, and chop 1 1/2 teaspoons of cilantro. Add the beans and the cilantro to the saucepan.
Bring all the ingredients to a boil over high heat, and then turn the heat down so the chili simmers. Cover the saucepan, and allow the chili to cook for 20 minutes, stirring periodically. Shred 3 cups of rotisserie chicken, and add it to the chili. Cover the saucepan again, and continue to cook the chili until it is thick, approximately 20 minutes.