Red bean and chicken chili
|1||tablespoon canola oil|
|1||large onion, chopped|
|3||cloves garlic, chopped|
|1||teaspoon ground cumin|
|1 1/2||canned chipotle chilies (in adobo sauce), chopped, or more to taste|
|1||can (28 ounces) whole tomatoes, crushed in a bowl|
|2||cups chicken stock|
|3||cans (15 ounces) small red or pinto beans with their liquid|
|Salt and black pepper, to taste|
|20||cooked chicken wing pieces, meat removed from bones|
|1/2||cup chopped fresh cilantro|
|1||cup grated Monterey Jack cheese|
|1||cup sour cream (for serving)|
|1||package (14 to 16 ounces) corn tortilla chips (for serving)|
1. In a large flameproof casserole over medium heat, heat the oil. Cook the onion, stirring often, for 10 minutes or until softened. Stir in the garlic, cumin, and 1 1/2 chipotles (or more, if you like). Cook, stirring, for 1 minute.
2. Stir in the tomatoes and chicken stock. Turn the heat up to medium-high. Bring the mixture to a boil. On a plate with a fork, mash 3/4 cup of beans. Add the mashed beans, remaining whole beans, salt, and black pepper. Simmer for 15 minutes.
3. Stir the chicken into the chili with 1/4 cup of the cilantro. Simmer 5 minutes more. Add water a few tablespoons at a time if the mixture seems too thick.
4. Ladle the chili into bowls. Serve with the remaining 1/4 cup cilantro, Monterey Jack cheese, sour cream, and chips. Lisa Zwirn