Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp ground coriander
- 3/4 tsp ground red chipotle
- 1/2 tsp chili con carne
- 1 lb ground chicken
- 2 15-oz cans chili ready diced tomatoes
- 1 1/2 cups chicken broth
- 3 3/4 cups Randall Ultimate 4-Bean Mixed Beans
Instructions
- In a large dutch oven, heat olive oil over medium high heat. Add the diced onion and garlic and stir, cooking for 5 minutes.
- Add all of the spices and stir. Crumble the ground chicken into the pot and begin to brown the meat, stirring occasionally to break up the meat.
- While the ground chicken browns, pour your cans of diced tomatoes into a food processor and pulse until tomatoes are no longer chunky.
- Add the pureed diced tomatoes and chicken broth.
- Rinse and drain the beans, then add to the dutch oven and stir. Bring to a boil, then turn the heat to low and simmer with the lid on but leaving enough room to vent some of the heat out.
- Let simmer for 30 minutes or longer as the flavor will develop the longer it cooks.
- Top with shredded cheese, green onions, sour cream or your favorite chili additions.