Red Bean And Chicken Chili

• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 1/2 chipotle chiles in adobo, chopped (or more to taste)
• 1 (28 ounce) can whole tomatoes, crushed in a bowl
• 2 cups chicken stock
• 3 (15 ounce) cans red beans or (15 ounce) cans pinto beans, with their liquid
• kosher salt & freshly ground black pepper
• 20 chicken wings, cooked and meat removed from bones
• 1/2 cup fresh cilantro, chopped
• 1 cup monterey jack cheese, grated
• 1 cup sour cream, for serving
• 14 ounces corn tortilla chips, for serving

1. Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
2. Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
3. Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
4. Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes.
5. Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
6. Ladle chili into bowls; garnish with cheese, sour cream, and chips.

canola oil, onion, garlic, ground cumin, chiles, tomatoes, chicken stock, red beans, kosher salt, chicken, fresh cilantro, cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/red-bean-and-chicken-chili-448293 (may not work)