Chipotle Chicken Chili or "C3"

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  Olive oil(30g)

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

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  Yellow Onion
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  Garlic(120g)
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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Vegetable Juice, Canned (V8 Style)(907g)
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  Canned Diced Tomatoes(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Beans, Black, Canned, Drained(425g)
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  Corn, Sweet, Frozen(240g)
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  Chipotle peppers in adobo sauce(113g)
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  Chili powder(15g)
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  Cumin, Ground(8g)
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  Oregano, Dried(5g)
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  Salt (To Taste, $0.05)

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large pot over medium heat, then add the onion and garlic. Cook 5 minutes, stirring occasionally, until softened and translucent.
2. 2Cut the chicken breast into 2-inch chunks and add to the pot. Cook 3–4 minutes over medium heat, stirring occasionally, until the exterior is opaque (the chicken does not need to be cooked through at this stage).
3. 3Pour in the vegetable juice, diced tomatoes with their liquid, drained kidney beans, drained black beans, frozen corn, chili powder, cumin, and oregano. Stir well to combine.
4. 4Mince 2 chipotle peppers from the can and add them to the pot along with 2 spoonfuls of adobo sauce. Stir to distribute evenly.
5. 5Bring the pot to a boil over medium-high heat with the lid on, then reduce heat to low. Simmer covered for 1 hour, stirring occasionally, until the chicken is very tender and easily shreds.
6. 6Carefully remove the chicken pieces and shred them using two forks, then return the shredded chicken to the pot and stir to combine.
7. 7Taste the chili and add salt to taste (start with 1 teaspoon and adjust). Add additional minced chipotle peppers if you want more heat.
8. 8Divide the chili evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.