Smoky Red Chicken Chili with Beans

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1 white or yellow onion (chopped)
• 2 garlic cloves (finely chopped)
• 1 red bell pepper (chopped )
• 1 jalapeno pepper (chopped)
• 1 pound ground chicken ( spicy chicken sausage, removed from the casing)
• 2 tablespoons tomato paste
• 2 tablespoons chopped chipotle chili in adobo sauce
• 3 15-ounce cans white navy beans or pinto beans (drained)
• 1 1/2 cups chicken broth (or water)
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1/4 cup chopped cilantro
• 2 cups grated cheddar or Monterey Jack cheese
• Sliced avocado
• Tortilla chips
• Sliced jalapeno
• Lime wedges

Instructions

1. 1

   --- Chili spice blend ---

2. 2

   Stir together the cumin, coriander, smoked paprika and cayenne pepper in a small bowl. Tip: Double or triple the amount and store in jar for another dinner.

3. 3

   --- Make the chili ---

4. 4

   Heat the oil in a wide pot or Dutch oven. Add the onion, garlic, bell pepper and jalapeno and cook 3-5 minutes over medium heat, until the onion is softened.

5. 5

   Add the crumbled chicken or sausage to the pot. Cook until the meat is no longer pink, stirring frequently to break the meat into pieces.

6. 6

   Stir in the ground spices. Let the spices cook in the oil for about a minute to bloom their flavor.

7. 7

   Stir in the tomato paste, chipotle pepper, beans, water and salt. Bring to a simmer. Turn down the heat to a gentle simmer, partially cover the pot and cook 25 minutes, stirring occasionally. Turn off the heat and stir in the cilantro and 1 cup of the cheese.

8. 8

   Serve the chili in bowls, topped with additional cheese and all the garnishes you enjoy.