Ingredients
1tbspolive oil
1medium white or yellow onion,peeled and diced
1red medium bell pepper,cored and diced
4clovesgarlic,peeled and minced
3cupschicken stock
30oztomatoes,(2 cans) fire-roasted diced with their juices
30ozbeans of choice,(2 cans) rinsed and drained
2cupschicken,diced or shredded
4ozgreen chiles,(1 can) diced
1tbsppowder
1tsppaprika
1tspcumin
sea salt and freshly-cracked black pepper
diced avocado
fresh cilantro,chopped
green or red onions,diced
shredded cheddar cheese
sour cream
corn tortilla chips,crumbled
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 more minutes, stirring occasionally.
Add the chicken stock, diced tomatoes, beans, chicken, diced green chiles, chili powder, smoked paprika, and cumin, and stir to combine.
Continue cooking until the chili reaches a simmer. Then reduce heat to medium-low and continue to simmer (uncovered) for 10 minutes.
Taste and season with salt and pepper, as needed.
Serve immediately, piled with preferred toppings.
