215.5-ounce cans black or kidney beansdrained and rinsed
3poundsboneless, skinless chicken thighs,trimmed of fat and cut into 1-inch pieces
4scallionstrimmed and chopped
Juice of 1 lime
To Serve
Shredded cheese
Sour cream
Diced avocados
Chopped scallions or onions
Instructions
In a large slow cooker, combine the onions, carrots, garlic, pureed chipotles in adobo, tomatoes, chili powder, cumin, and salt. Add the beans and stir to combine, then stir in the chicken.
Cook in the slow cooker on high for 4 hours.
Stir in the chopped scallions and the lime juice right before serving. Serve with shredded cheese, sour cream, avocados and scallions on the side and let everyone top their own bowls as they wish.
Notes
Toppings for Chicken Chili
You can use any toppings you like with any kind of chili, of course. I like the combo of shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream, avocados, and chopped scallions. Red onions are also nice, and if you have guacamole around and want to serve that up instead of the avocados, go for it.