20-Minute Chipotle Chicken Chili

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  Avocado oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Poblano Pepper
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  Bell Pepper
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  Garlic(240g)
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  Chipotle peppers in adobo sauce
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  Low Sodium Chicken Broth(960g)
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  Chicken Breast, Grilled(480g)
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  Beans, Pinto, Canned, Drained
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  Canned Diced Tomatoes
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  Tomato Sauce
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  Cumin, Ground(10g)
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  Salt And Pepper, To Taste

Instructions

1. 1Heat the avocado oil in a large stockpot over medium-high heat for 1 minute until shimmering.
2. 2Add the diced onion, poblano pepper, and bell pepper to the pot and sauté for 5–7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Stir in the fresh garlic and chipotle peppers in adobo sauce, and sauté for 1 minute, stirring constantly, until fragrant.
4. 4Add the chicken broth, cooked chicken breast, pinto beans, diced tomatoes, tomato sauce, and ground cumin to the pot and stir until fully combined.
5. 5Bring the chili to a simmer over medium-high heat, stirring occasionally, for 3–4 minutes until small bubbles break the surface.
6. 6Reduce heat to medium-low and simmer uncovered for 5–7 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
7. 7Taste the chili and season with salt and pepper as needed.
8. 8Divide the chili evenly into 6 airtight containers while hot, seal, and refrigerate for up to 5 days.