20-Minute Chipotle Chicken Chili

Bahan-bahan (6 porsi)

• 1 tablespoon avocado oil or extra-virgin olive oil
• 1 medium white onion, peeled and diced
• 1 poblano pepper, cored and diced
• 1 red bell pepper, cored and diced
• 4 cloves garlic, minced
• 2 chipotles in adobo, roughly chopped
• 4 cups Kitchen Basics chicken stock
• 2 cups shredded cooked chicken
• 2 (15-ounce) cans beans, rinsed and drained (I used one pinto, one red kidney)
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can tomato sauce
• 2 teaspoons ground cumin
• salt and pepper, to taste
• optional toppings: diced avocado, shredded cheese, finely-chopped red onions, chopped fresh cilantro, sour cream, etc.