Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
3 yellow, orange and red bell peppers, diced
3 cloves garlic, minced
1 1/2 tbsp. chili powder
1 tbsp. cumin
1 tsp. dried oregano
1 tsp. ground coriander
3 chipotle peppers in adobo, chopped
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes, with juices
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
2 c. water
2 c. rotisserie chicken, shredded
1/2 c. chopped fresh cilantro
sour cream, for garnish
Scallions, for garnish
Preparation
Step 1In a large pot over medium-high heat, heat oil. Cook onion and peppers until softened, 5 minutes, then add garlic, chili powder, cumin, oregano, coriander, and chipotle peppers. Cook 2 minutes more, stirring well to combine, then season with salt and pepper. Step 2Add tomatoes and their juices, crushing whole tomatoes gently with a wooden spoon, then add beans and water and bring to a boil. Reduce heat and let simmer until thickened,15 minutes. Step 3Stir in chicken and cilantro and continue to cook 3 minutes more, then season with salt and pepper. Step 4Serve chili in large bowls garnished with sour cream and scallions.
