Fiery Chicken Chili
Courtesy of Every Day with Rachael Ray 6 Servings • 25 Min. Prep Time • 1 Hr. Cook Time • Chopped avocado, shredded cheddar cheese and fresh cilantro.| Ingredients |
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| 2 Tbsp. extra virgin olive oil |
| 2 onions, finely chopped |
| 4 cloves garlic, thinly sliced |
| 4 tsp. dried leaf oregano |
| 2 1/2 tsp. ground cumin |
| 1 1/2 tsp. salt |
| 1 tsp. paprika |
| 1 large chipotle chile in adobo sauce, finely chopped, sauce reserved |
| 3 lb. boneless skinless chicken thighs, thinly sliced |
| 2 ( 28 oz.) cans diced tomatoes with their juice |
| 3 ( 15.5 oz.) cans pinto beans, rinsed |
| chopped avocado, cilantro leaves, shredded cheddar cheese, and sour cream |
Directions:
1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 min. Stir in the chipotle and 1 Tbsp. adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 min. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 min. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 min.
2. Add more adobo sauce to taste. Serve the chili with avocados, cilantro, cheese, scallions and sour cream.
