Scale

1 tablespoon avocado oil or extra-virgin olive oil

1 medium white onion, peeled and diced

1 poblano pepper, cored and diced

1 red bell pepper, cored and diced

4 cloves garlic, minced

2 chipotles in adobo, roughly chopped

4 cups chicken stock (preferably low sodium)

2 cups shredded cooked chicken

2 (15-ounce) cans beans, rinsed and drained (pinto and kidney recommended)

1 (15-ounce) can fire-roasted diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons ground cumin

Salt and black pepper, to taste

Optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro, red onion, tortilla chips

Sauté Aromatics: Heat oil in a large stockpot over medium-high heat. Add onion, poblano, and bell pepper. Cook for about 7 minutes, stirring occasionally, until onions are soft and translucent.
Add Garlic and Chipotle: Stir in minced garlic and chopped chipotles. Cook for 1 minute, stirring often, until fragrant.
Incorporate Liquids and Protein: Add chicken stock, shredded chicken, beans, diced tomatoes, tomato sauce, and cumin. Stir until all ingredients are well combined.
Simmer the Chili: Cover and bring the mixture to a simmer. Reduce heat to medium-low and continue simmering for at least 5 minutes to allow flavors to blend.
Taste and Season: Add salt and black pepper as needed. Adjust chipotle for spice if you prefer extra heat.
Serve: Ladle into bowls and garnish with toppings of choice such as avocado, cheese, or cilantro. Serve hot with tortilla chips or bread.