Averie Cooks

-1 To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through.
-1 Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
-1 Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
-1 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
-1 Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
-1 Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
-1 While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
-1 Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
-1 Ladle into bowls and optionally garnish with your favorites.