Spicy Adobo Chicken Chili

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 yellow, orange and red bell peppers, diced
• 3 cloves garlic, minced
• 1 1/2 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 3 chipotle peppers in adobo, chopped
• kosher salt
• Freshly ground black pepper
• 1 28-oz. can whole tomatoes, with juices
• 1 15-oz. can pinto beans, drained and rinsed
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 2 c. water
• 2 c. rotisserie chicken, shredded
• 1/2 c. chopped fresh cilantro
• sour cream, for garnish
• Scallions, for garnish

DIRECTIONS

1. In a large pot over medium-high heat, heat oil. Cook onion and peppers until softened, 5 minutes, then add garlic, chili powder, cumin, oregano, coriander, and chipotle peppers. Cook 2 minutes more, stirring well to combine, then season with salt and pepper.
2. Add tomatoes and their juices, crushing whole tomatoes gently with a wooden spoon, then add beans and water and bring to a boil. Reduce heat and let simmer until thickened,15 minutes.
3. Stir in chicken and cilantro and continue to cook 3 minutes more, then season with salt and pepper.
4. Serve chili in large bowls garnished with sour cream and scallions.