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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 lb boneless skinless chicken thighs, chopped |
7 ounces canned crushed tomatoes |
1 1/4 lbs canned black beans, with liquid |
10 ounces canned tomato sauce |
1/2 lb canned beer or 1/2 lb subtitute chicken stock |
3 tablespoons olive oil |
1 teaspoon olive oil |
3/4 red bell pepper, diced |
3/4 sweet onion, chopped |
4 tablespoons sliced black olives |
2/3 cup frozen corn kernels |
2 garlic cloves, minced |
1 teaspoon cumin seed |
2 teaspoons chili powder |
3/4 teaspoon dried oregano |
1 1/4 teaspoons cilantro leaves, minced |
1/3 cup cheddar cheese, grated |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a heavy bottomed pot, heat 1 tsp olive oil.
2. add chicken and saute until no longer pink, about 4 minutes each side.
3. remove chicken from pot, wipe pot dry.
4. heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
5. stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
6. add chicken back to pot.
7. cover and simmer on low heat for 20 minutes.
8. add beans, corn, and olives.
9. simmer 15 minutes longer.
10. stir in cilantro.
11. serve hot, topped with cheddar cheese.
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