Ingredients
Skinless, boneless chicken thighs, thinly sliced (3lbs), chipotle Chile in adobo sauce, finely chopped, sauce reserved (1large), diced tomatoes (with their juice) (two 28 ounce cans), paprika (1 tsp), pinto beans, rinsed (three 15.5 ounce cans), ground cumin (2 ½ tsp), dried oregano (4 tsp), garlic, thinly sliced (4 cloves), yellow onions, chopped (2 medium), extra virgin olive oil (2 tbsp) and salt (1 ½ tsp)
For serving:- Chopped avocados, cilantro, grated cheddar, chopped scallions and sour cream.

Method of preparation:-
Take a large heavy saucepan, place it over medium heat. Heat olive oil in it and add cumin, oregano, garlic, onions, salt and paprika in it. Cook all these ingredients for about 7 minutes by stirring irregularly until the spices gives fragrant and onions get soft. Mix it adobo sauce and chipotle sauce in it. Then add chicken in it and cook it for about 2 minutes by stirring until the meat stars to turn opaque. Mix beans and tomatoes in it and keep this mixture to boil. Reduce the heat to low and keep it to simmer for about 10 minutes. Turn up the heat and uncover the pan and keep it to simmer for about 25 to 30 minutes and heat the chili briskly. Add adobo sauce in it according to taste. Decorate it with scallions, cheese, cilantro, avocado and sour cream.

Number of servings – 8