Red Bean And Chicken Chili - cooking recipe

Ingredients

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 chipotle chiles in adobo, chopped (or more to taste)
1 (28 ounce) can whole tomatoes, crushed in a bowl
2 cups chicken stock
3 (15 ounce) cans red beans or (15 ounce) cans pinto beans, with their liquid
kosher salt & freshly ground black pepper
20 chicken wings, cooked and meat removed from bones
1/2 cup fresh cilantro, chopped
1 cup monterey jack cheese, grated
1 cup sour cream, for serving
14 ounces corn tortilla chips, for serving

Preparation

Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes.
Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
Ladle chili into bowls; garnish with cheese, sour cream, and chips.