Chicken and Vegetable Chili |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A light, yet hearty dish. Ingredients:
3 tablespoons olive oil |
2 large onions, chopped |
1 green pepper, diced |
3 garlic cloves, chopped |
2 lbs chicken cutlets, in 1-inch cubes |
3 tablespoons chili powder |
2 teaspoons ground cumin |
2 chipotle chiles in adobo, seeded and chopped |
1 tablespoon adobo sauce |
2 cups chicken broth |
1 1/2 teaspoons salt |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
10 ounces corn kernels |
Directions:
1. Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
2. Add garlic and chicken; cook 5 minutes.
3. Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
4. Add broth and salt. Cover and simmer for 15 minutes.
5. Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
6. Let stand for 10 minutes.
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