Red Bean and Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is meant to be made with leftover hot wings (yeah right!), but you could use freshly cooked chicken or rotisserie chicken just as well. Ingredients:
1 tablespoon canola oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 1/2 chipotle chiles in adobo, chopped (or more to taste) |
1 (28 ounce) can whole tomatoes, crushed in a bowl |
2 cups chicken stock |
3 (15 ounce) cans red beans or 3 (15 ounce) cans pinto beans, with their liquid |
kosher salt & freshly ground black pepper |
20 chicken wings, cooked and meat removed from bones |
1/2 cup fresh cilantro, chopped |
1 cup monterey jack cheese, grated |
1 cup sour cream, for serving |
14 ounces corn tortilla chips, for serving |
Directions:
1. Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
2. Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
3. Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
4. Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes.
5. Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
6. Ladle chili into bowls; garnish with cheese, sour cream, and chips.
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