Spicy Chicken & White Bean Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or more to taste
• 2 cups chicken broth
• 1 can diced tomatoes with green chilies, undrained
• 1 can white beans, drained and rinsed
• Salt and freshly ground black pepper to taste

Directions

1. In a medium bowl, gently combine the avocado with about one-quarter of the onion. Add 2-1/2 Tbs. lime juice and 2 Tbs. cilantro, then season with salt and pepper to taste. Put it aside for later.
2. Add 1 cup beans to a food processor along with the tomatoes and their liquid, the chipotles, and the adobo sauce. Blend until the mixture is smooth, then reserve it.
3. Sprinkle the chicken with 1 tsp. salt and 1/2 tsp. pepper. Warm the oil in a large Dutch oven or casserole over medium-high heat until it looks glossy and very hot. Add the chicken, arranging the thighs so they sit in an even layer, and let them brown without moving them for 3 to 4 minutes. Turn the pieces over and brown the second side for another 3 to 4 minutes. Move the chicken to a large plate and let it sit for 10 minutes.
4. Remove the pot from the burner and leave it aside. After the chicken has rested, pull it apart with your hands or cut it into rough pieces.
5. Set the pot back over medium-high heat. Add the remaining onion and cook, stirring, until it softens and starts to take on color, about 3 minutes. Stir in the chili powder and cumin for 20 seconds. Pour in the beer, scraping up the browned bits from the bottom with a wooden spoon, and cook until the liquid is nearly gone, 3 to 4 minutes. Add the remaining white beans and the blended bean mixture, then bring everything to a boil. Stir in the chicken and any juices collected on the plate. Cover the pot, lower the heat to medium-low, and simmer for 15 minutes, until the chicken is cooked through and the flavors come together. Stir in 1-1/4 cup cilantro and the remaining lime juice, then adjust with salt and pepper to taste.
6. Spoon the chili into large bowls right away, topping each with plenty of the avocado mixture, sour cream if you’re using it, and a little of the remaining cilantro.