Pinto Bean Chicken Chili

1. 1

   Heat olive oil in a Dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes. Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more. Next add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.

2. 2

   To cook chicken: Preheat oven to 400 F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on a rimmed baking sheet and bake 18-25 minutes. Baking times differ depending on the size of your chicken breast but remember to cook until juices run clear. Alternatively you could use about 3 cups of shredded rotisserie chicken. Cool the baked chicken for 5-10 minutes then pull and shred chicken with two forks.

3. 3

   After 30-35 minutes of simmering the chili, add the shredded chicken into the chili. Simmer uncovered for about 20 more minutes or until chili reaches desired consistency.

4. 4

   Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of Greek yogurt.

* Per serving · 4 servings · Values may vary.