Red Bean and Chicken Chili

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.

• Ready In: 45 mins
• Serves: 6

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.