Name: 20-Minute Chipotle Chicken Chili
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 -8 servings
Ingredients: 1 tablespoon avocado oil or extra-virgin olive oil; 1 medium white onion, peeled and diced; 1 poblano pepper, cored and diced; 1 red bell pepper, cored and diced; 4 cloves garlic, minced; 2 chipotles in adobo, roughly chopped; 4 cups Kitchen Basics chicken stock; 2 cups shredded cooked chicken; 2 (15-ounce) cans beans, rinsed and drained (I used one pinto, one red kidney); 1 (15-ounce) can fire-roasted diced tomatoes; 1 (15-ounce) can tomato sauce; 2 teaspoons ground cumin; salt and pepper, to taste; optional toppings: diced avocado, shredded cheese, finely-chopped red onions, chopped fresh cilantro, sour cream, etc.