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."
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  • Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
  • Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
  • Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
  • 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.
  • Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
  • Ladle chili into bowls; garnish with cheese, sour cream, and chips.

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  1. christie
    This was really good! I didnt have any whole chilli's so I used dried chilli flakes. I also used my mortar and pestle to ground the garlic, cumin and chilli into a paste before I added it. I added about a tablespoon on white wine vinegar to give it a little extra zing. This was lovely and so economical! I'm going to get a LOT of meals out of this one recipe. Thanks for posting.


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