Quick Chipotle Chicken Chili

I think dropping and picking up my girls in frigid weather has made me love spicy food even more.  My husband probably doubts that's possible though!  Chili is great when you're having one of those crazy busy weeks.  You can make a big batch.  Eat the leftovers for days or even better freeze half of it and eat them when an even busier week comes along.  And you know it always does for those of us who overcommit even when we've parsed down our commitment list.  

This is quick chili that has amazing flavor with little simmering time.  I really like the simple truth organic tomatoes and beans and use this recipe.  The chili would also be just as good meatless or with ground turkey/beef.  To freeze the chili let it cool completely in the fridge.  Then place it in a freezer bag and laying flat in the freezer.  This allows for easy storage.  When you are ready defrost in the fridge and heat.  The beans will not get mushy using this method and it will taste like you just made it. 

Ingredients
2 tsp olive oil
1/2 cup finely chopped onion
1 - 1.5 lbs chicken breast in small bit sized pieces
1/2 tsp chipotle chili powder
1/2 tsp cumin
salt and pepper to taste
2 cans of tomato sauce (15 ounce each)
1 can chopped or diced tomatoes (14 ounce)
1 can diced tomato and green chilis (14.5 ounce)
2 cans tri-bean blend beans drained (15 ounce each)
1 can hot chili beans (15 ounce)

Directions

1. Heat olive oil over medium heat in a large pot.
2. Add chicken and onions.  We use kitchen shears to cut ours into small soup size pieces.  Season with chipotle chili powder, salt, pepper and cumin.  Cook until meat is just done. 
3. Add sauce, tomatoes and beans.  Cover with a lid.  Bring just to a low boil stirring occasionally.  Reduce heat to low and simmer for 30 minutes.  We like ours saucy so we keep the lid on while cooking.  You can also cook the onions and chicken then put all the ingredients into a slow cooker on low.  Let it cook a few hours and it's good to go.
4. Now it's time to enjoy!  Garnish with cheddar, avocado or sour cream or eat it as is.  This of course will taste even better the next day.