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Sunday Supper and more

Red bean and chicken chili

(Karoline Boehm Goodnick for The Boston Globe)
By Lisa Zwirn
Globe Correspondent / February 2, 2011

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Serves 6

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
1 1/2 canned chipotle chilies (in adobo sauce), chopped, or more to taste
1 can (28 ounces) whole tomatoes, crushed in a bowl
2 cups chicken stock
3 cans (15 ounces) small red or pinto beans with their liquid
Salt and black pepper, to taste
20 cooked chicken wing pieces, meat removed from bones
1/2 cup chopped fresh cilantro
1 cup grated Monterey Jack cheese
1 cup sour cream (for serving)
1 package (14 to 16 ounces) corn tortilla chips (for serving)

1. In a large flameproof casserole over medium heat, heat the oil. Cook the onion, stirring often, for 10 minutes or until softened. Stir in the garlic, cumin, and 1 1/2 chipotles (or more, if you like). Cook, stirring, for 1 minute.

2. Stir in the tomatoes and chicken stock. Turn the heat up to medium-high. Bring the mixture to a boil. On a plate with a fork, mash 3/4 cup of beans. Add the mashed beans, remaining whole beans, salt, and black pepper. Simmer for 15 minutes.

3. Stir the chicken into the chili with 1/4 cup of the cilantro. Simmer 5 minutes more. Add water a few tablespoons at a time if the mixture seems too thick.

4. Ladle the chili into bowls. Serve with the remaining 1/4 cup cilantro, Monterey Jack cheese, sour cream, and chips. Lisa Zwirn