Smoky Chicken Chili (with pic)

MILFdoesabodyGd

(my avocados were slightly brown but still tasted delicious!)


this is a good hearty chili, healthy too (however, I haven't figured out the nutritional info, nor do I know how to) I have been using "annies black bean chili homemade" in the database. I use black beans and pinto beans. The toppings are what make it extra special.

recipe: (this makes a lot, I usually halve it)

2 tablespoons extra-virgin olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds ground chicken
2 28 ounce cans diced tomatoes with their juice
3 15 1/2 ounce cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream, for serving

Directions

In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tablespoon adobo sauce. Add the chicken and cook, stirring, until the meat is broken up and cooked. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25 to 30 minutes.
Add more adobo sauce to taste. Top with avocados, cilantro, cheese, scallions and sour cream.