Chunky Chicken and Corn Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love this chili...it has a great flavor and comes together quickly. I topped my bowl off with a dollop of sour cream and fresh diced onions. I also served this with corn bread. Great meal for a cold night! Ingredients:
2 teaspoons vegetable oil |
2 large onions, coarsely chopped |
6 garlic cloves, minced |
1 1/2 tablespoons mild chili powder |
1 1/2 teaspoons dried oregano |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon cinnamon |
3/4 teaspoon black pepper, freshly ground |
1/2 teaspoon salt |
1 lb boneless skinless chicken thighs (cut into 1/2 inch chunks) |
2 (8 ounce) cans tomato sauce |
2 (16 ounce) cans kidney beans, rinsed and drained |
2 cups frozen corn kernels |
sour cream (optional) |
Directions:
1. In a large nonstick Dutch oven,heat oil over medium heat and add onions and garlic,stirring frequently,until the onions begin to soften,about 5 minutes.
2. Stir in the chili powder,oregano,cumin,coriander,cinnamon,pepper and salt and cook,stirring constantly,for 30 seconds.
3. Add the chicken,stirring to coat throughly.
4. Add the tomato sauce,bring to a boil over medium-high heat,reduce to a simmer,cover and cook until the chicken is cooked through - about 5 minutes.
5. Stir in kidney beans and corn and cook,uncovered,until the kidney beans and corn are heated through,about 3 minutes longer.
6. Serve in bowls topped with sour cream if desired.
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