Not your average chili, this version is filled with spicy shredded chicken, black beans, tomatoes and a nice smoky hit of chipotle pepper. Serve with a creamy topping of avocados and greek yogurt, some bright cilantro, and a splash of hot sauce, and you just might find yourself in chili nirvana on a cold winter's day. —Sarah | Wisconsin from Scratch
1 1/2 pounds
Cloves of garlic, minced
Fresh lime juice
1 1/2 tablespoons
Chipotle chile powder
Canned black beans
Canned fire roasted diced tomatoes (such as Muir Glen)
Canned tomato paste
chopped avocado, cilantro, greek yogurt or sour cream, and hot sauce for serving
Place the chicken breasts in a large pot or dutch oven. Add the garlic, lime juice, cumin, chili powder, chipotle, salt, oregano, cayenne, and water. Bring mixture to a boil, then reduce heat to low and simmer, covered for 30 minutes.
Remove chicken breasts from pot and shred, using 2 forks. Return shredded chicken to liquid in pot and continue to simmer, uncovered, for an additional 10 minutes.
Add the beans, tomatoes and tomato paste, stirring to combine. Bring to a boil, reduce heat to low, and simmer for at least 20-30 minutes, until chili thickens slightly. Ladle into bowls and serve topped with cilantro, avocado, greek yogurt or sour cream, and a dash of hot sauce if desired.