Chipotle Chicken Chili

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Beer

  Alcoholic beverage, light

  1 can or bottle (12 fl oz) or 354g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chipotle Peppers in Adobo Sauce

  La Costena

  300g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  14 oz or 397g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Salt

  Table

  1 tsp or 6g

• Corn flour

  Whole-grain, blue (harina de maiz morado)

  ¼ cup or 28g

• Limes

  Raw

  1 fruit or 67g

• Sour cream

  Reduced fat, cultured

  100g

• Cheddar or colby cheese

  Low-sodium

  1 slice (1 oz) or 28g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime!
2. Recipe by: Ree | The Pioneer Woman (source: https://thepioneerwoman.com/cooking/chipotle-chicken-chili/)