Get Out the Red Hot Chipotle Chicken and Bean Chili

3 T. olive oil
1 large onion, chopped
2 carrots, peeled and diced
3 cloves garlic, minced (about 1 heaping tablespoon)
2 lbs. boneless skinless chicken breasts cut into 1” dice
15 oz. can kidney beans, not drained
15 oz. can garbanzo beans, not drained
15 oz. can great northern beans, not drained
28 oz. can chopped tomatoes, not drained
1 T. chili powder
2 tsp. ground cumin
3 chipotle chilies in adobo sauce, chopped (from a 7 oz. can – freeze the rest)
7 oz. can chopped green chilies
1 tsp. kosher salt
Tortilla chips
Chopped fresh cilantro
Sour cream
Shredded cheddar, Manchego, or cojito cheese
Sliced green onions

In a large stockpot or saucepan, heat oil. Sauté the onion and carrots for 2-3 minutes on medium heat, and then add the garlic and chicken pieces. Stir well; cook until chicken is browned on all sides.

Add all the remaining ingredients – beans, tomatoes, chili powder, cumin, chipotles, green chilies, and salt. Stir; cover and simmer on low heat for 1 hour, stirring often.

Taste for seasoning. Can be made a day ahead. Serve with tortilla chips, and the garnishes in separate bowls for people to take their own toppings. Serves 8-12.

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