Ingredients:

1/2 cup olive oil or vegetable oil, divided

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

2 to 3 tablespoons chili powder

1 tablespoon cumin seeds

2 cups diced yellow onions

1 cup seeded, diced poblano chiles

1 red bell pepper, diced

3 canned chipotle chiles in adobo sauce, minced

1/4 cup minced garlic

1 14.5-ounce can black beans

1 15-ounce can diced tomatoes

2 ears corn, kernels cut from the cobs

Salt

Freshly ground black pepper

1 ripe avocado, halved, pitted, and diced

1 cup cherry tomatoes, quartered

1/2 red onion, diced

1/2 bunch fresh cilantro, minced

1/2 cup freshly squeezed lime juice

2 jalapeno chiles, seeded and minced

1 1/2 teaspoons kosher salt

1/2 cup crumbled Mexican cotija cheese

1/2 cup grated mixed cheddar and Monterey Jack cheeses

 

Directions:

Heat 1/4 cup of the oil in a heavy-bottomed, 8-quart pot over medium heat. Add the chicken, chili powder and cumin seeds and saute until the chicken is cooked through, 4 to 6 minutes. Transfer the meat to a bowl and set aside.

 

Return the pot to the heat, add the remaining 1/4 cup of oil, and cook the yellow onions, poblanos, bell pepper, chipotles, and garlic, stirring frequently, until the onions start to brown. Stir in the beans with their liquid, tomatoes and corn and return the cooked chicken with all its juices. Turn the heat down to low and simmer, stirring every 5 minutes, until the chicken is cooked through and tender, about 25 minutes. Season with salt and pepper to taste.

 

In a large bowl, combine the avocado, tomatoes, onion, cilantro, lime juice, jalapenos, and salt. Set aside.

 

To serve, ladle the chili into bowls and top with the salsa and the cheeses.

 

Serves 6 to 8