Chipotle & Chicken Chili

• 1 Tablespoon Olive Oil
• 1/2 cups Onion, Chopped
• 1/4 cups Bell Pepper, Chopped
• 5 cloves Garlic, Thinly Sliced
• 4 whole Chipotle Peppers (canned), Chopped
• 2 cans Kidney Beans (15 Oz)
• 2 cans Diced Tomatoes (15oz)
• 1 can Tomato Paste, 6 Oz
• 12 ounces, fluid Beer
• 3 Tablespoons Chili Powder
• 1 teaspoon Smoked Paprika
• 1/4 teaspoons Cumin
• 1 teaspoon Chicken Bouillon
• 1 pound Chicken Breast

1. 1.)
2. Chop/prep all ingredients.
3. 2.)
4. In a medium sized pot, saute the onions and bell pepper in olive oil, until they just begin to soften.
5. Add the garlic and chipotle peppers and saute 1 minute more.
6. 3.)
7. Add all remaining ingredients, adjusting spices to taste, and simmer for 30 minutes or until the chicken is cooked through and pulls apart easily.
8. 4.)
9. Shred or chop chicken and add it back into the mixture.
10. Serve with your favorite toppings.
11. We like it with sour cream, shredded cheddar and chopped, fresh cilantro.

olive oil, onion, bell pepper, garlic, peppers, kidney beans, tomatoes, tomato paste, chili powder, paprika, cumin, chicken bouillon, chicken

Taken from tastykitchen.com/recipes/main-courses/chipotle-chicken-chili/ (may not work)